1.
The commodity value of vinegar is seriously influenced by turbidity and precipitation.
食醋浑浊与沉淀严重影响了食醋的商品性。
2.
Study on the improvement of preservation conditions for acetic acid bacteria in the vinegar production
食醋生产中醋酸菌保存方法改进技术研究
3.
Research Summary of Vinegar for Reducing and Controlling Weight and Combating Fatigue;
食醋减控体重及抗疲劳功能研究综述
4.
The application of HACCP system in vinegar production
HACCP体系在食醋生产中的应用
5.
Discussion about standard "SB 10337-2000 blended vinegar"
关于标准《SB 10337-2000配制食醋》的探讨
6.
The healthy vinegar with plenty of iodine strenthen the ingredient of iodine during the processing of vinegar brewing.
富碘保健醋是在食醋酿造过程中强化了碘的成分。
7.
Correlation between the alcohol dehydrogenase activity of acetic acid bacteria and acid-producing rate in vinegar production
食醋生产中醋酸菌乙醇脱氢酶的活性与产酸速率关系的研究
8.
Acetum enterprises how to pass check of market license policy
食醋生产企业如何迎接市场准入制度审查
9.
ACUTE EFFECT OF VINEGAR CONSUMPTION ON FLOW-MEDIATED DILATATION (FMD) OF THE ARTERY
食醋对血流介导的动脉舒张功能的急性影响
10.
The study of the healthful vinegar by fermenting distiller's grain and dregs of Ganoderma Lucidum
利用白酒酒糟、灵芝药渣发酵生产食醋的研究
11.
Effects of Wheat Brans on Functional Characteristics of Vinegar
小麦麸皮对不同原料食醋抗氧化性的影响
12.
New thought for the production of vinegar and soybean sauce to increase the enterprise benefit
更新酱油食醋工艺设计观念,提高企业经济效益
13.
Fragrance ingredient analysis of our brands of vinegar with LLE-GC/MS
液液萃取-GC/MS法分析国产食醋的香味成分
14.
Method of Vinegar Detection Based on Ultraviolet Fingerprint Technology
基于紫外指纹图谱技术的食醋品种检测方法
15.
Study on brewing vinegar clarification by egg white liquid and activated carbon
蛋清液和活性炭对酿造食醋的澄清作用
16.
The application of clarifiers in eliminating the secondary precipitation in vinegar fermentation
不同澄清剂在消除酿造食醋二次沉淀上的应用
17.
egg yolks and oil and vinegar.
鸡蛋的蛋黄、食用油和醋。
18.
prepared mustard thinned with vinegar and getable oil with sugar and seasonings.
精制的芥末，掺有醋、食用油、糖和调味品。