Sensory evaluation and chemical components among the varieties of dried shiitake mushrooms (Lentinus edodes (Berk.) Sing.) (The effect of the varieties of dried shiitake mushrooms on their taste. Part III)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 47, Issue 7, 2000, Pages 529-537

  Kasuga, Atsuko ^a   Maeda, Hiroko ^b   Watai, Toshiyuki ^b   Fujihara, Shinobu ^a   Aoyagi, Yasuo ^a  

^a KAGAWA NUTRITION UNIVERSITY   (Japan)

^b JAPAN FOOD RESEARCH LABORATORIES   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044500894     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.47.529     Document Type: Article

References (34)

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