Seafood and River Food Health-preserving Recipes

Author: Wang Xinggen
Publisher:
Publish Date: 2001-01-01
Features: The book integrates scientific rigor, practicality, and knowledge, making it easy to understand and operate. It serves as a reference for families, the catering industry, seafood processing personnel, and marketers. The book introduces four main parts: the nutritional components, dish preparation, health benefits, and therapeutic applications of 49 common types of seafood and river fish.