Quality and sensory characterization of white jelly mushroom (Tremella fuciformis) as a meat substitute in pork patty formulation

Journal of Food Processing and Preservation

Volumn 38, Issue 3, 2014, Pages 1018-1023

  Cha, Min Ha ^a   Heo, Ji Young ^a   Lee, Chan ^a   Lo, Y Martin ^b   Moon, Bokyung ^a  

^a Chung Ang University   (South Korea)

^b UNIVERSITY OF MARYLAND   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MEATS; OILS AND FATS; SENSORY PERCEPTION;

CONTROL SAMPLES; COOKING YIELD; PHYSIOLOGICAL ACTIVITY; READY-TO-EAT; SENSORY CHARACTERISTICS; SENSORY CHARACTERIZATION; SENSORY QUALITIES;

QUALITY CONTROL;

BASIDIOMYCOTA; TREMELLA FUCIFORMIS;

EID: 84902387504     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12058     Document Type: Article

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