China Food Industry Standard Collection: Fermented Products Volume (Upper) (Second Edition)

Author: Compiled by the National Food and Fermentation Standardization Center, the First Editorial Office of China Standard Press
Publisher:
Publishing Time: Not available
Features: "China Food Industry Standard Collection" is a large series of books on food standardization in China, organized by industry categories and published by China Standard Press. This volume is the Fermented Products volume, published in two parts. This book is a revision based on the "China Food Industry Standard Collection Fermented Products Volume" published in 2000. It retains currently effective standards while adding national and industry standards for fermented products issued from October 2000 to November 2005. This volume includes 27 national standards and 33 industry standards. The first part of this book mainly includes Part I Product Standards and Test Method Standards, Part II Raw and Auxiliary Material Standards; the second part mainly includes Part III Hygiene Standards, Part IV Related Standards and Test Method Standards. In the first part, Part I Product Standards and Test Method Standards are arranged by product categories such as amino acids, organic acids, enzyme preparations, yeast, starch and starch sugars, and special functional foods. This book is compiled by the National Food and Fermentation Standardization Center and China Standard Press Editorial Office. It can be used by personnel engaged in food production, research, and marketing, inspection personnel for food products and hygiene supervision at all levels, administrative personnel of relevant departments, and teachers and students of relevant majors in universities and colleges.