Floral food

Author: Xu Huade (Editor)
Publisher:
Publish Date: 2000-07-01
Features: This book is divided into ten chapters, systematically introducing the raw material characteristics, chemical composition, processing properties, harvesting of flowers, drying, processing of flower beverages, processing of ready-to-eat flower foods, extraction of essential oils, and more. At the end of the book, there are standards for composite flower beverage juice and reference standards for composite flower beverages. The content of this book is comprehensive, with explanations that are easy to understand and accessible. It has strong knowledge and practicality, making it a valuable reference for individuals and enterprises interested in the processing and production of flower foods.