Fermentations and Food Science

Fermentations and Food Science
ISBN-10
0521652707
ISBN-13
9780521652704
Category
Fermentation
Pages
741
Language
English
Published
2000
Publisher
Cambridge University Press
Author
H. T. Huang

Description

( iv ) Fermented soy sauce , chiang yu Soy sauce , chiang yu ( or shih yu inh ) , has been called “ the most important flavourer of Chinese food'.103 It is also the mainstay of the cuisines of Japan , Korea and Vietnam and is , without ...

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