Seasoning processing and formulation

Author: Zheng Youjun et al.
Publisher:
Publish Date: 2003-06-01
Features: The author provides a detailed introduction to the components, properties, characteristics, and effects of raw seasonings for cooking and medicine in this book. It specifically teaches the production and processing methods of 100 types of seasonings in 6 categories, and records over 70 additives, explaining their properties and usage knowledge. This book serves as a valuable guide for small and medium-sized enterprises in the seasoning production industry to develop new products and explore new markets. It also holds reference value for households, collective catering units, and the food and beverage industry.