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Strength of sourness and the American vinegar and its production method persistence being improved
Strength of sourness and the American vinegar and its production method persistence being improved
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机译：酸味和美国醋的强度及其生产方法的持久性得到改善
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摘要
This invention the strength of the sourness which uniqueness of acetic acid origin will be clear in the eating and drinking item which is produced the American vinegar and the seasoning which includes that, and making use of those, and that the expedient which improves is offered as topic the decrease with the lapse of that time designates. According to this invention, the American vinegar which features that it contains in the density range 0.006 - 0.2ppb is offered 3 methyl thio propionic acid ethyl.
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