Manual of Famous Fermented Food Production Processes at Home and Abroad

Author: Kang Ming Guan
Publisher:
Publish Date: 2001-07-01
Features: Comprehensive content, strong practicality and scientific rigor. It offers significant reference value for improving product quality in enterprises and developing new products. The book is also suitable for design and research personnel in related fields, as well as faculty and students of colleges and universities. The book is divided into ten chapters, covering 14 major categories of fermented foods, including soy sauce, bean paste, fermented soybeans, fermented tofu, vinegar, edible fungi, cheese, lactic acid beverages, bread, coffee, and cocoa, as well as fermented vegetables, kombucha, kvass, and starch-fermented products. Using 150+ well-known domestic and international products as examples, it provides detailed introductions to their specific production processes and briefly outlines the history and development trends of these products.