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此方法有下列特点,往粮食中加入干燥粮重的0.1-10％,较好的为0.3-1.5％的甲酸或乙酸或甲酸、乙酸和丙酸二种或三种的混合剂。
This method has the following characteristics, adding 0.1-10% of the dry grain weight to the food, preferably 0.3-1.5% of formic acid or acetic acid or the mixture of formic acid, acetic acid and propionic acid two or three.