The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 936-943

  Jaworska, Grazyna ^a   Bernaś, Emilia ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Freezing; Mushrooms; Nutrition value; Preliminary treatment; Sensory quality; Storage

Indexed keywords

ASCORBIC ACID; RIBOFLAVIN; THIAMINE;

ARTICLE; EDIBLE MUSHROOM; FOOD COMPOSITION; FOOD FREEZING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD STORAGE; MUSHROOM;

BASIDIOMYCOTA; BOLETUS EDULIS;

EID: 56049093652     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.023     Document Type: Article

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