提出了制定酿造酱油食醋和配制酱油食醋统一完善的标准的必要性。
Points out the necessity of establishing perfect criterion of fermented soy sauce, vinegar and blended soy sauce, vinegar.
介绍了食醋的历史和功效，探讨了大红浙醋的生产工艺和质量标准。
The paper introduced the history and the efficency of vinegar products, and the producting technology and quality standard of red vinegar were studied.
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