Introduction to Food Production

Author: Zhao Qing Zhai Weiwei
Publisher:
Publish Date: 2004-08-01
Features: Book Introduction: This book introduces new knowledge, new technologies, new processes, new methods, new standards, and new developments promoted and applied in food production. The content includes: Food components and processing technologies, food preservation and processing, fruit and vegetable product production processes, meat product production processes, dairy product production processes, cereal food production processes, candy and chocolate production processes, beverage production processes, fermented food production processes, etc. This book is suitable for students of food-related majors in vocational colleges and polytechnic universities, as well as agricultural product processing and other related fields.