本实验从不同品种，不同发酵工艺，不同蒜汁浓度三个方面进行大白菜腌渍发酵亚硝酸盐含量的研究。
The content of NO 2 in Chinese cabbage pickling and fermenting from different variety, process and garlic mash were studied.
本实验从不同品种，不同发酵工艺，不同蒜汁浓度三个方面进行大白菜腌渍发酵亚硝酸盐含量的研究。
The content of NO 2 in Chinese cabbage pickling and fermenting from different variety, process and garlic mash were studied.
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