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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


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