摘要
该文详细介绍了莲藕醋的生产工艺 ,相关的优良菌种的选育以及产品的感官、理化指标 ,为莲藕的深加工开创了一条新途径。
This article makes mention of the production technics of lotus root vinegar in details.The cultivation of correlative microorganism and the physical?sense criterion were also discussed.This article make a new way to the lotus root vinegar's further machining.
出处
《中国调味品》
CAS
北大核心
2003年第2期22-24,47,共4页
China Condiment
