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H1 genuine] new version of the fruit and vegetable recipe(Chinese Edition)


ISBN 10: 7501938687 / ISBN 13: 9787501938681
Nuovi / paperback / Quantità: 1
Da liu xing (JiangSu, JS, Cina)
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Titolo: H1 genuine] new version of the fruit and ...

Legatura: paperback

Condizione libro: New


Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.The the Pub the Date :2003-02-01 Publisher: China Light Industry Information title: new version of the fruit and vegetable recipe Original Price: $ 25 Author: Press: China Light Industry Publication Date :2003-02-01ISBN: 9787501938681 words: Page: Revision: Binding: Folio: Product ID: Garden Wing: 290.302 Chinese Light Industry Editor's Choice purpose of this book is to provide a useful tool to help fruit and vegetable growers. scientists and technicians to properly handle these changes. We hope that when you read this book. you will find something to make your particular job easier. and even make you feel pleasure. I believe reading this book. you will have lots of results. Executive summary book include: Introduction; raw and auxiliary materials; Fruit and Vegetable Processing Basic principle and process; fruits and vegetables dried product formulation; fruit and vegetable sugar products processing and formulation. Table of Contents Chapter 1 Introduction Section 1 fruit and vegetable processing product characteristics and classification of second fruit and vegetable processing production status and trends. fruit and vegetable processing product production status. fruit and vegetable deep processing trends. fruit and vegetable Shenjiagongye industry of Chapter II used basic characteristics of raw and auxiliary materials first fruit and vegetable raw materials. the biological characteristics of the fruit and vegetable raw materials. fruit and vegetable processing the raw material requirements for organizational structure and processing of fruits and vegetables. the chemical composition of fruits and vegetables and processed second fruit and vegetable processing additives sweetener two acidulant spices and flavors. colorings V. preservatives six. antioxidants. emulsifiers eight. the thickener nine. the third chapter of the basic principles of the fruit and vegetable processing and basic processing of the enzyme preparation. dry system sugar manufacturing. canning four quick-frozen five. fermentation six drinks seven marinated Chapter fruits and vegetables. dried product formulations. dehydrated potato flakes. dehydrated apple slices. freeze-dried mushroom. freeze-dried garlic powder 5. freeze-dried carrots VI lily stem seven. bracken dry eight. dehydrated garlic slice IX. dry konjac piece ten. yam chip eleven. mushrooms Dry twelve. the drying hops 13. daisy dried fourteen. 15th peppers dried fruit and vegetable chips and 16. puffed dried apples Chapter fruit and vegetable sugar products processing and formulation Section 1 preserved fruits processing recipe section II of jam processing and formulation Chapter canned fruit and vegetable products processing fermented products of fruits and vegetables processing techniques and formulas Chapter VII of the fruits and vegetables frozen products processing and formulation of Chapter VIII of fruit and vegetable drinks processing and formulation Chapter Section 1 fruit wine processing and formulations Section II vinegar processing recipe first recipe Reference of ten chapters fruits and vegetables pickled products processing and formulation introduced Xu Dehuai. professors. well-known agricultural expert. Digest sweetener is the basic raw material in the production of fruit and vegetable processing. can be divided into natural sweeteners and artificial sweeteners. The natural sweetener sucrose. glucose. maltose. fructose. etc. having a higher nutritional value. do not been limited use as a food additive. Synthetic sweetener having a high degree of sweetness. and does not generate heat. Sweet is a performance by the the sweetener molecule of taste buds to stimulate a physiological. physical. chemical complex process. The sense of taste sour. sweet. bitter. spicy. salty and astringent. Thus the ratio of base flavor made from a variety of foods and flavors. Sweetness is generally accept. Codice inventario libreria FL061353

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Libreria: liu xing
Indirizzo: JiangSu, JS, Cina

Libreria AbeBooks dal: 7 aprile 2009
Valutazione libreria: 5 stelle

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