Spices, dry soups, and oriental flavorings
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This chapter deals with spices, herbs, and dry vegetable seasonings, and covers some oriental flavorings such as soy sauces, fish pastes, and shrimp sauces. It also outlines the microbiology of dry soups and gravy mixes.
KeywordsLactic Acid Bacterium Ethylene Oxide Black Pepper Fish Sauce Aerobic Plate Count
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