Mushroom Processing

Please use this identifier to cite or link to this item: http://library.ediindia.ac.in:8181/xmlui//handle/123456789/2614

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DC Field	Value	Language
dc.contributor.author	Entrepreneurship Development Institute of India	-
dc.date.accessioned	2016-01-13T09:09:58Z	-
dc.date.available	2016-01-13T09:09:58Z	-
dc.date.issued	2016-01-13	-
dc.identifier.uri	http://hdl.handle.net/123456789/2614	-
dc.description.abstract	Mushrooms are gradually becoming popular as they are rich in minerals and vitamins and very low on fat and sugar. Fresh mushrooms have very limited life and hence they need to be consumed within few hours. But processing and canning increases their shelf life to few months. Mushrooms are used to make soups, pickles, vegetables etc. and they are also used as additives in many food preparations. As a matter of fact, they are considered as a vegetarian delicacy all over the world and their consumption is increasing in India as well. Their household use is picking up but they are consumed in large quantities in star hotels and restaurants. Hence, firm tie-up with some of them is advisable	en_US
dc.description.sponsorship	Government of India, Ministry of Food Processing	en_US
dc.language.iso	en	en_US
dc.publisher	Entrepreneurship Development Institute of India	en_US
dc.title	Mushroom Processing	en_US
dc.type	Other	en_US
Appears in Collections:	Ministry of Food Processing Industries

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