Synopsis
With the new diet trend in recent years as a starting point and based on the basic food processing principles, the book combines traditional food processing and new type of food processing and totally designs 20 independent experimental units. Its contents cover measuring skills, food preservation, starch and cereal cooking, quick fermentation bread and sourdough bread, oil-type cakes and foam cakes, piecrust, cream puffs and baked muffins, fruit selection and cooking, vegetables, salad, fat and latescence, gelatin, egg cuisine, milk and cheese, meat and poultry, fish and seafood cuisine, beans and tofu, sugar crystallization, ice crystallization (frozen desserts), drinks, food sensory evaluation, term table, and appendices.
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Search results for Experimental Guidance of Food Technology (Chinese Edition)
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Outstanding foreign food science and engineering textbook: Food Technology Experiment guidance(Chinese Edition)
Seller: liu xing, Nanjing, JS, China
Seller rating 5 out of 5 stars
paperback. Condition: New. Paperback. Pub Date: 2012 Pages: 178 Language: Chinese Publisher: China Light Industry Press of outstanding foreign food science and engineering textbook: Food technology experimental guidance many types of food involved. the type of comprehensive and systematic introduction of fruits and vegetables. salad. meat. eggs. milk. aquatic products. candy. drinks and other food processing and production principles and detailed product preparation and quality evaluation methods. This book can be used. Seller Inventory # CC058485