本文介绍了用桔子汁为原料，经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。
This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.
对柿子醋酸饮料的发酵工艺进行了研究。
To exploit persimmon resources, the fermentation technology of persimmon vinegar drink was studied.
本文研究了溶剂萃取法去除糠醛废水中醋酸的工艺过程。
The process of removing acetic acid from furfural wastewater by solvent extraction is studied in this paper.
应用推荐