Based on Salted Vegetables Production Practical Technology, the book is compiled by experts who engaged in kimchi research and development in Sichuan Province Food Fermentation Industry Research Institute. In reference to the documents at home and abroad ,the experts combines their research and operational practice experience over decades. The book also takes charge of Sichuan Science and Technology Agency,Sichuan Agriculture Department "" Superior Chinese kimchi modern industry chain key technology and the application"" ""kimchi new technology new craft new product development"" ect several projects. The book can be used as reference book for Kimchi production and processing enterprises or scientific institution of kimchi research and development.
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Book Description paperback. Book Condition: New. Language:Chinese.Pages Number: 478 Publisher: Light Pub. Date :2011-05-01 version 1. Chinese kimchi processing technology (author Chen Gong) explains the origin of kimchi. soak stains principle. pickles and variety of raw materials requirements. pickles production environment and facilities and equipment. traditional and modern kimchi production and processing technology. quality control. pickles. pickle plant design. production utilization kimchi. kimchi. quality assessment and analysis of i. Bookseller Inventory # LH2894