Nanofibers (Nanomaterials and Applied Technology Series)

Author: Shen Yiding
Publisher:
Publishing Time: Not available
Features: The book is divided into ten chapters, covering 14 major categories of fermented foods, including soy sauce, sauce, fermented beans, fermented tofu, vinegar, edible mushrooms, cheese, lactic acid beverages, bread, coffee, and cocoa, as well as fermented vegetables, kombucha, kvass, and starch-fermented products. It provides detailed introductions to the specific production processes of over 150 well-known products from both China and abroad, and briefly describes the history and development trends of these products. The content is comprehensive, with strong practicality and scientific rigor. It offers significant reference value for enterprises seeking to improve product quality and develop new products. The book is also suitable for design and research personnel in related fields, as well as students and faculty at universities and colleges.