Paperback Pages Number: 475 Language: Chinese. Book is divided into 10 chapters. The first two chapters introduces the basic knowledge of pickles processing. the basic theory and technology. as well as raw and auxiliary materials; third to nine chapters describes the salted vegetable species. sauce. pickled vegetables. soak sauerkraut class. sweet and sour pickled vegetable species. shrimp grease Aquatica. semi-state and small packing pickles and other pickled vegetables products. processing .

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Bibliographic Details

Title: The pickles process and formulation(Chinese Edition)
Language: English
ISBN 10: 750233761X
ISBN 13: 9787502337612
Binding: paperback
Condition: New

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