米醋

米醋相应MIC为3.6%、3.0%、3.3%、3.3%、3.0%；

The corresponding data of rice vinegar were 3.6 % , 3.0 % , 3.3 % , 3.3 % and 3.0 % .

自动化液态深层发酵酿造米醋新技术

New technology automatic liquid deep layer fermentation of rice vinegar

沙棘米醋对酒麻过程的影响研究

Effect of the seabuckthorn rice - vinegar to wine anaesthesia process

浙江玫瑰米醋传统生产工艺初探

Exploration of the Traditional Processing Technology of Zhejiang Rose Vinegar

纸色谱～流动注射～分光光度法测定酱油和米醋中痕量镉

The paper Chromatography-Flow Injection Spectrophotometric Determination of cadmium in soy and Vinegar

杉木苗叶面喷施米醋试验小结

Experimental Brief of Spraying Vinegar on the Leaves of Cunninghamia lanceolata Plants

日光照射消除米醋非生物性返混的初步研究

Study on sunlight eliminate the abiological turbidity of vinegar

中空纤维聚砜膜超滤技术纯化米醋的研究

The study on Polysulphone membrane ultrafiltration in vinegar purification

约一勺醋（似乎米醋效果最好）

about a tablespoon of vinegar ( rice vinegar seemed to work best )

对以米醋、姜汁等为原料制作的保健姜醋饮料的配方进行了研究。

Studies were carried out on the formulas of ginger-rice vinegar health drinks .

超滤技术用于米醋澄清的实验研究

The Study on Clarification of Vinegar by Ultrafiltration

提高浙江玫瑰米醋功能性成分的研究

Enhancement of functional ingredients in Zhejiang rose rice-vinegar

酱，米饭和米醋。

Sauce , rice and rice vinegar .

姜汁米醋饮料的研制

Research on production of ginger-rice vinegar drink

30M~3标准型通风发酵罐进行液态深层米醋发酵的应用研究

Study on 30M ~ 3 standard form air blow fermentor for deep layer fermented vinegar

温州乌衣红曲米醋的工艺特点与品牌发展战略

Technology features and developing strategy of Wuyi red distiller 's yeast rice vinegar in Wenzhou

应用抑制式方法酿制糯米香醋是米醋酿造的一种新尝试。

It was a new attempt to use restrainable technology in brewing glutinous rice savory vinegar .

由于米渣是来自酿造工厂的另一个大宗产品&米醋的副产品，因此具有很好的应用意义。

Rice residue is byproduct of rice vinegar , another product from fermentation factories . So these studies have good application significance .

沙棘米醋对大肠杆菌抑菌作用的研究禽源大肠杆菌和沙门氏菌耐药性研究

A research of that seabuckthorn rice vinegar restrain the germ function to the Escherichia coli ; Study on Susceptibility for Avian E.coli and Salmonella

为了争夺客源，各家醋吧纷纷研制特色调配饮品，比如，米醋味的甜点以及用橙子和葡萄柚搭配制成的醋饮料。

These shops are competing for customers by developing original concoctions like desserts featuring rice vinegar and vinegar drinks made using oranges and grapefruits .

中国是米醋的生产大国，据有关研究表明食醋不仅是一种古老的调味品，还具有重要的保健功能。

Rose vinegar which mostly produced in China is not only a sort of antiquated condiment , but a important sort of health food .

结果表明：姜汁米醋饮料的最佳配方是米醋5%、姜汁8%、糖和蜂蜜8%、稳定剂0.01%。

The results showed the best formula as follows : rice vinegar 5 % , ginger juice 8 % , sugar and honey 8 % and stabilizer 0.01 % .

蘸汁：韩式豉油1汤匙、韩式辣椒粉1／2茶匙、韩式米醋2茶匙、蜜糖1茶匙、韩式麻油少许、炒香白芝麻少许。

Dipping Sauce : 1tbsp Korean soya sauce , 1 / 2tsp Korean chili powder , 2tsp Korean white vinegar , 1tsp Honey , some Sesame seeds oil & Roasted sesame seeds .

添加白米醋的绿汁发酵液乳酸菌数对数值为7.90，极显著（P<0.01）低于不添加者（8.15）；

Adding white vinegar to the previously fermented juice decreased significantly the logistic lactic acid bacteria amount to 7.90 , which was much lower than 8.15 ( P < 0.01 ), that of the fermented juice without the additive .