韩国食品和饮料的化学
As people embrace new traditional cuisines, curiosity about the chemical composition follows. Korean foods and beverages have been inspired by Korea's unique location and climate. Some Koreans believe food is medicine, and this belief promotes the use of balanced and nutritional ingredients. The most distinctive feature of Korean food is the prominent use of fermentation, including kimchi, gochujang, doenjang, and jeotgal. In this book, contributors describe the chemistry that contributes to the flavor and composition of Korean cuisine, enabling this book to appeal to food scientists and chemists alike. It presents a scientific view of traditional and modern Korean foods that have essential roles in Korean culture, including health benefits, fermentation, processing, safety, packaging, microbial properties, and flavors.
中文| 2019 |页码：208 | ISBN:0841233691 | PDF | 15,0 mb随着人们接受新的传统美食，对化学成分的好奇心随之而来。韩国食品和饮料的灵感来自韩国独特的地理位置和气候。一些韩国人认为食物是药，这种信念提倡使用平衡和营养的成分。韩国食物最显著的特点是发酵的突出使用，包括泡菜、泡菜、泡菜和泡菜。在这本书中，撰稿人描述了影响韩国菜风味和成分的化学物质，使这本书能够吸引食品科学家和化学家。它呈现了对韩国传统和现代食品的科学看法，这些食品在韩国文化中起着至关重要的作用，包括健康益处、发酵、加工、安全、包装、微生物特性和风味。本站不对文件进行储存，仅提供文件链接，请自行下载，本站不对文件内容负责，请自行判断文件是否安全，如发现文件有侵权行为，请联系管理员删除。
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