This paper introduced the process and quality level of using the vegetable as raw material to produce pickles by bloat and pickle.
介绍以蔬菜为原料，经过酱渍和泡制生产卤化酱菜的生产工艺及产品的质量标准。
The chemical composition changes takes place during pickle salting process.
榨菜在加工腌制过程中，化学成分发生了不同的变化。
The invention relates to a preparation process of a pickle fermentation flavoring agent, belonging to the field of biotechnology.
本发明涉及泡菜发酵风味剂的制备技术，属于生物技术领域。
The invention relates to a preparation process of a pickle fermentation flavoring agent, belonging to the field of biotechnology.
本发明涉及泡菜发酵风味剂的制备技术，属于生物技术领域。
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