酱腌菜是我国酿造工业的重要组成部分，甜辣乳黄瓜是其中的一种。
Pickles is one important part of Chinese brewing industrial. Sweet and hot cucumber is one kind of them.
对利用酿造工业废弃物醋糟开发有机栽培基质的发酵技术进行了试验研究。
The fermentation technique of developing organic trash, VR (vinegar residue), into culture substrate is studied.
本文介绍了酱油的鲜味与其产生的机理为酿造工业的科研与生产提供一定依据。
This paper introduces mechanism and function of the fresh taste of the soy and of its producing; so as to be used as reference for scientific research and production of making by fermentation.
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