Processing Technology and Formulas for Onion, Ginger, and Garlic Products

Author: Wu Jie (Compiler)
Publisher:
Publish Date: 2004-07-01
Features: This book is divided into ten chapters, systematically introducing the processing technology and formulations of ginger, garlic, and onion products, including their origins, varieties, classification, storage, nutritional and medicinal value, as well as the processing of preserved and dried products. The content is detailed and highly practical, serving as a valuable reference for researchers and practitioners in the field of ginger, garlic, and onion processing. It is also suitable for general readers seeking everyday knowledge, making it an excellent popular science book.