食品科学2001，Vol.22Issue(2)：40-42,3.
蜂蜜醋酸发酵饮料配方及工艺研究
Study on Formula and Process of Fermented Honey drink by Acetobacter Fermentation
王树林 1赵永华 1李宗文2
作者信息
- 1. 青海大学农牧学院畜牧系西宁 810003
- 2. 青海省乌兰县赛什克乡兽医站乌兰 817103
- 折叠
摘要
Abstract
Optimal formula and process have been determined through thestudy of relationship among the additive quantities of honey, yeast and acetobacter with different tempertures and times of fermentation to evaluate quality and rate of fermentation.关键词
蜂蜜醋酸饮料发酵配方工艺Key words
Drink with honey about acetic Fermentative Formula Process分类
轻工纺织引用本文复制引用
王树林,赵永华,李宗文..蜂蜜醋酸发酵饮料配方及工艺研究[J].食品科学,2001,22(2):40-42,3.
