1) technology of vinegar-making
制醋工艺
1.
This thesis concerns the technology of vinegar-making and its development as recorded by Jia Sixie in his famous book Qi Min Yao Shu (Important Arts for the People's Welfare) during the Later Wei Dynasty.
公元6世纪时后魏贾思勰所著的《齐民要术》是我国一部杰出的农业科学典籍，其中比较全面、系统地记载了23种制醋工艺。
2) vinegar processing
醋制工艺
4) Study on a New Method to Produce Antimony Acetate
醋酸锑制备新工艺
5) submerged technology
液态酿醋工艺
6) acetic anhydride continuous chloration process
醋酐氯化工艺
补充资料：醋制凉拌小菜
材料：青瓜、南瓜、红萝卜、生菜、盐及醋适量。
制法：先将青瓜、南瓜、红萝卜、生菜等切片，以适量盐腌6小时，再以醋浸2小时左右，即可进食。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条