| 食用菌佐餐菜工艺技术研究 |
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| 引用本文： | 李耀霞,李秋娥. 食用菌佐餐菜工艺技术研究[J]. 山西科技, 2014, 0(5): 162-164 |
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| 作者姓名： | 李耀霞 李秋娥 |
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| 作者单位： | 吕梁市科技局,山西吕梁033000 |
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| 摘 要： | 阐述了食用菌佐餐菜工艺技术研究的目的与意义,详细介绍了食用菌佐餐菜加工工艺和技术路线,分析了该项技术的经济效益、社会效益与生态效益。
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| 关 键 词： | 食用菌佐餐菜 加工技术 效益分析 |
Study on the Processing Technology of Edible Fungi Vegetables |
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| LI Yaoxia,LI Qiue. Study on the Processing Technology of Edible Fungi Vegetables[J]. Shanxi Science and Technology, 2014, 0(5): 162-164 |
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| Authors: | LI Yaoxia LI Qiue |
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| Affiliation: | LI Yaoxia, LI Qiue |
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| Abstract: | This paper expounds the purpose and significance of the study on the processing technology of edible fungi vegetables, introduces in detail the the processing technology and technical route of edible fungi vegetables, and analyzes the economic, social and ecological benefits of edible fungi vegetables. |
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| Keywords: | edible fungi vegetables processing technology benefit analysis |
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