Small profitable products and practical technology. New vegetable processing

Author: Du Lianqi
Publisher:
Publish Date: 2005-01-01
Features: This book briefly introduces the resource status and nutritional value of new vegetables such as aloe vera, cactus, dandelion, burdock, fern, purslane, lily, amaranth, and fishy grass. It focuses on the processing techniques of over 160 products made from these new vegetables. It is suitable for use by rural enterprises, food processing enterprises, researchers and management personnel engaged in the development of new vegetable food products, and students and teachers of food-related majors in relevant institutions.