Food Processing Potential of the Oyster Mushroom (Pleurotus florida)-Reference-Cited by-同舟云学术

Food Processing Potential of the Oyster Mushroom (Pleurotus florida)

Published:1981-01 Issue:1 Volume:14 Page:36-41
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Oddson L.,Jelen P.

Publisher

Elsevier BV

Subject

General Computer Science

Reference22 articles.

1. Agriculture Canada. 1975. Detailed Food Expenditures. Publication No. 74/5. Economics Branch, Agriculture Canada, Ottawa, ON.

2. Agriculture Canada. 1976. Handbook of Food Expenditures. Prices and Consumption. Publication No. 75/6. Economics Branch, Agriculture Canada, Ottawa, ON.

3. I1 Pleurotus ostreatus, nuovo fungo di coltivazione: Caratteristiche e idoneitâ all preparazione di conserve;Andreotti;Industria Conserve,1975

4. Experiments in the cultivation of Pleurotus ostreatus;Block;Mush. Sci.,1959

5. Methods for the rapid separation and estimation of the major lipids of arteries and other tissues by thin-layer chromatography on small plates followed by chemical assays;Bowyer;J. Chromatography,1977

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1. Efficiency and Energy Consumption Analysis of Infrared-Assisted Drying of Oyster Mushrooms;International Journal of Heat and Technology;2023-08-31

2. FACTORS AFFECTING SENSORY ATTRIBUTES OF OYSTER MUSHROOMS;Journal of Food Quality;1998-09

3. Tyrosinase, Laccase, and Peroxidase in Mushrooms (Agaricus, Crimini, Oyster, and Shiitake);Journal of Food Science;1994-07

4. Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post‐harvest physiology, preservation, and role as human food;Critical Reviews in Food Science and Nutrition;1988-01

5. Cultivation of Pleurotus Mushrooms on Aspen Wood Shavings with Cheese whey Supplementation;Cultivating Edible Fungi;1987