| "酸汤"发酵过程中酸度的动态变化 |
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| 引用本文： | 石敏,袁玮."酸汤"发酵过程中酸度的动态变化[J].凯里学院学报,2007,25(3):30-31. |
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| 作者姓名： | 石敏 袁玮 |
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| 作者单位： | 凯里学院生物系,贵州,凯里,556000 |
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| 摘 要： | 通过对民族传统食品"酸汤"发酵过程中酸度的测定,得出"酸汤"在发酵中酸度的变化曲线,为实际生产及食用提供理论参考依据.
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| 关 键 词： | "酸汤" 总酸度 动态变化 |
| 文章编号： | 1673-9329(2007)03-0030-02 |
| 修稿时间： | 2006年12月5日 |
The dynamic changes of acid in the ferment of "Sour Soup" |
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| SHI Min,YUAN Wei.The dynamic changes of acid in the ferment of "Sour Soup"[J].Journal of Southeast Guizhou National Teachers College,2007,25(3):30-31. |
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| Authors: | SHI Min YUAN Wei |
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| Institution: | Department of Biology of Kaili University, Kaili 556000,China |
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| Abstract: | Through the measurement of acidity in the ferment of Sour Soup which is a traditional minority food, the change curve of the acidity in ferment can be obtained and that can become a theoretical reference to everyday diet and practical production. |
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| Keywords: | pH |
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