| 提高食醋出品率的十大措施 |
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| 引用本文： | 梁文君.提高食醋出品率的十大措施[J].中国调味品,2004(9):29-31,41. |
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| 作者姓名： | 梁文君 |
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| 作者单位： | 山西省新绛汾雁酒业有限公司,山西,运城,043100 |
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| 摘 要： | 食醋出品率的好坏会直接影响到食醋成品质量的优劣，简要的对食醋的生产方法进行了介绍，对如何提高食醋的出品率进行讨论。
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| 关 键 词： | 食醋 出品率 生产方法 |
| 文章编号： | 1000-9973(2004)09-0029-03 |
Ten measures increase the productiveness of vinegar |
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| Liang Wenjun.Ten measures increase the productiveness of vinegar[J].China Condiment,2004(9):29-31,41. |
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| Authors: | Liang Wenjun |
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| Affiliation: | Liang Wenjun |
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| Abstract: | The finished product of vinegar is the direct cause for the quality of vinegar.In this paper,the produce method of vinegar was introduced.The method of ensure quality was discussed. |
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| Keywords: | vinegar finished product ratio technology |
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