The Art of Eating the Real and Avoiding the Fake

Author: Zhao Qichuan, Zhang Nan, Chen Junfeng, etc.
Publisher:
Publish Date: 2004-01-01
Features: This book starts from practicality and aims to serve thousands of households, widely collecting various methods for identifying the quality of food. Using a tabular comparative format, it compares the authenticity and falsity, as well as the superiority and inferiority, of food, making it clear at a glance for readers. Through senses like sight, hearing, smell, taste, and touch, it provides simple and easy-to-follow identification methods. This book is an excellent guide and reference for households, as well as procurement personnel in hotels, restaurants, and institutional canteens.