绍兴腐乳
- 网络Shaoxing Fermented Bean Curd
绍兴腐乳-
绍兴腐乳发酵过程主要成分变化探讨
Discussion about the main composition variety of Shaoxing sufu
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该文以出口丁方红腐乳为代表介绍了绍兴腐乳的特点、工艺操作以及应注意的问题，并阐述了发酵过程中其主要成分的变化情况。
The square-shaped red sufu for export was chosen as the representative of Shaoxing sufu to introduce the characteristics , processing operation , and key issues to notice . Changes of the main composition during the fermentation were also introduced .