Establishing the optimal period of storage for frozen Agaricus bisporus, depending on the preliminary processing applied

International Journal of Refrigeration

Volumn 31, Issue 6, 2008, Pages 1042-1050

  Jaworska, Grazyna ^a   Bernaś, Emilia ^a   Cichoń, Zofia ^b   Possinger, Przemysław ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b CRACOW UNIVERSITY OF ECONOMICS   (Poland)

Author keywords

Edible mushroom; Freezing; Process; Quality; Refrigerated storage; Sensorial analysis

Indexed keywords

ACIDS; BLEACHING; COLOR; FOOD PRESERVATION; FREEZING; FUNGI; LACTIC ACID; OFFSHORE OIL WELL PRODUCTION; OPTICAL PROPERTIES; WATER QUALITY;

AGARICUS BISPORUS; AQUATIC SOLUTIONS; FROZEN STORAGE; PRELIMINARY PROCESSING; SENSORY EVALUATIONS; STORAGE PERIODS; VITAMINS B;

DATA STORAGE EQUIPMENT;

ASCORBIC ACID; CITRIC ACID; COLOR; FOOD STORAGE; FREEZING; FROZEN FOOD; FUNGI; LACTIC ACID; MUSHROOMS; OPTICAL PROPERTIES; PRESERVATION; REFRIGERATION; VITAMINS; WATER QUALITY;

AGARICUS BISPORUS; BASIDIOMYCOTA;

EID: 48749098134     PISSN: 01407007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijrefrig.2007.12.010     Document Type: Article

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