Title: Chinese Fod Science and Culinary History: A New Study
Abstract: H. T. Huang's book on Chinese food science and culinary history is the most detailed account in any language on the history of fermentation, food processing, production, preservation, and utilization in China. The work is especially notable for its accounts of the fermentation of alcohol, soybean processing and fermentation, the processing of wheat flour, and tea processing.
Publication Year: 2002
Publication Date: 2002-10-01
Language: en
Type: article
Indexed In: ['crossref']
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