| 影响前液后固食醋生产出品率的工艺分析 |
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| 引用本文： | 李琴. 影响前液后固食醋生产出品率的工艺分析[J]. 江苏调味副食品, 2004, 21(5): 15-16,20 |
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| 作者姓名： | 李琴 |
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| 作者单位： | 济南德馨斋食品有限公司,济南,250100 |
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| 摘 要： | 介绍了前液后固食醋生产的几个主要环节，并分析了影响产品出品率的原因及应该注意的问题。
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| 关 键 词： | 前液后固 出品率 分析 |
| 文章编号： | 1006-8481(2004)05-0015-02 |
Analysis of the influence in the making rate of the liquid-and-solid vinegar production |
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| LI Qin Technique Development Department,Jinan Dexinzhai Food Co. Ltd. Jinan. Analysis of the influence in the making rate of the liquid-and-solid vinegar production[J]. Jiangsu Condiment and Subsidiary Food, 2004, 21(5): 15-16,20 |
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| Authors: | LI Qin Technique Development Department Jinan Dexinzhai Food Co. Ltd. Jinan |
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| Affiliation: | LI Qin Technique Development Department,Jinan Dexinzhai Food Co. Ltd. Jinan 250100 |
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| Abstract: | This article mainly introduces several primary-producing procedures in the liquid-and-solid vinegar production. It also analyses the factors affecting the making rate and some notices as well. |
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| Keywords: | liquid-and-solid production making rate analysis |
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