| 书目名称 | Handbook of Industrial Seasonings | | 编辑 | E. W. Underriner,I. R. Hume | | 视频video | | | 图书封面 |  | | 描述 | This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers. It also provides useful general technical information for those involved in purchasing and product devel opment in the retail trade. A general background to the seasoning industry is complemented by an in depth review of all the different ingredients and flavourings (natural and artificial) used in seasonings, their selection and quality. A practical approach to seasoning formulation and specification is illus trated by typical seasoning formulations. Formulation strategy is dis cussed in relation to the final product benefits and limitations, including quality aspects, which are available from different types of ingredients and how they are utilised, with an overall objective of guiding the reader to develop seasonings and flavourings which accurately meet all the final product needs. Uniquely, guidelines are discussed which should help foster improved customer/supplier relationships by the generation of accurate seasonin | | 出版日期 | Book 1994 | | 关键词 | development; food; food industry; hygiene; information; quality | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-2141-9 | | isbn_softcover | 978-1-4613-5894-7 | | isbn_ebook | 978-1-4615-2141-9 | | copyright | Springer Science+Business Media Dordrecht 1994 |
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发表于 2025-3-21 19:23:27
