【作者】 蒋予箭； 虞淼； 蒋跃明； 励建荣；

【Author】 Jiang Yujian Yu Miao Jiang Yueming Li Jianrong (College of food science,Biotechnology and Environmental Engineering,Zhejiang Gongshang University)(Food Safety Key Lab of Zhejiang Province,Hangzhou,310035)

【机构】 浙江工商大学食品生物与环境工程学院浙江省食品安全重点实验室；

【摘要】 本文介绍了传统浙江玫瑰醋的生产工艺和发酵过程中一些主要理化指标的变化规律,并提出了改进浙江玫瑰醋传统生产工艺的几个建议。更多还原

【Abstract】 The traditional technology of the Zhejiang rose vinegar and change rules of some major physics and chemistry index was introduced in this paper,and several suggestions on improving the traditional technology of the Zhejiang rose vinegar was put forward.更多还原