Seasoning processing technology

Author: Li Yong
Publisher:
Publish Date: 2003-04-01
Features: This book introduces the nutritional functions and processing methods of spices, flavor bases, and new flavoring agents. The content of the entire book includes the functions, flavoring effects, and production processing methods of various spices, soy sauce, soy products, salt, edible oils, vinegar, flavor enhancers, sweeteners, pickles, fermented tofu, natural flavorings, and various compound flavorings.