中国腐乳酿造（第二版）

· 中国轻工业出版社
Ebook
442
Pages

About this ebook

本书按工艺顺序编著，重点对腐乳原料、豆腐坯制造、前期发酵(培菌)、后期发酵、腐乳微生物、综合利用、检验、化验及中国传统腐乳现代研究、腐乳的营养与功能性等作了论述。

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