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Traditional Chinese Foods: Production and Research Progress by Li Zaigui, Tan Hongzhuo (Hardback, 2010)
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China has a wealth of traditional foods that are an important component of Chinese people's diet and the basis for their food habits and nutrition. This book provides a refere...Read more
Traditional Chinese Foods: Production and Research Progress by Li Zaigui, Tan Hongzhuo (Hardback, 2010)
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Product description
| Description | |
| China has a wealth of traditional foods that are an important component of Chinese people's diet and the basis for their food habits and nutrition. This book provides a reference for traditional Chinese foods and a background of history, quality assurance, and the manufacture of general traditional food products. | |
| Key Features | |
| Author(s) | Li Zaigui, Tan Hongzhuo |
| Publisher | Nova Science Publishers Inc |
| Date of Publication | 24/03/2010 |
| Language | English |
| Format | Hardback |
| ISBN-10 | 160692902X |
| ISBN-13 | 9781606929025 |
| Subject | Business, Accounting & Vocational: Textbooks & Study Guides |
| Publication Data | |
| Place of Publication | New York |
| Country of Publication | United States |
| Imprint | Nova Science Publishers Inc |
| Content Note | b/w photos, tables & charts |
| Dimensions | |
| Weight | 960 g |
| Width | 260 mm |
| Height | 180 mm |
| Description | |
| Table Of Contents | Preface; MANTOU (CHINESE STEAMED BREAD, CSB) - Instruction; Materials for the production of CSB; Processing technology; Requirements of flour quality for different kinds of CSB; Other methods to improve the production; Quality and properties of products. CHINESE NOODLES - History and Development of Noodles; The Processing Technology of Noodles; Research on noodles processing. CHINESE RICE NOODLES - Instruction; Materials for rice noodle; Processing procedures; Quality evaluations of rice noodle. STARCH NOODLES - Introduction; Material for Starch Noodles; Processing technology for starch noodles; Structure and nutrition of starch noodles; Quality evaluation of starch noodles; Quality improvement of non-mung bean starch noodles; The future of starch noodles. TOFU - Introduction; Materials for tofu production; Processing technology of tofu; Progress of study on tofu processing. SUFU - Introduction; The classification of sufu; Processing Development in sufu manufacture; Enzymes Produced during Fermentation; The characteristics of sufu; Microbiological aspects of sufu. DOUCHI - Introduction; Materials for the production; Processing technology of douchi; Researches on douchi. VINEGAR - Introduction; Raw Materials for vinegar processing; Nutrition and taste of vinegar; Manufacture of Chinese Vinegar; Research and technological advances in vinegar; Quality standards of vinegar in China; Index. |
eBay Product ID: EPID95249476
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