INFLUENCE OF PRETREATMENTS AND BLANCHING TREATMENTS ON THE YIELD AND COLOR OF CANNED MUSHROOMS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2001.tb00468.x/fullpdf
Reference8 articles.
1. INFLUENCE OF POST-HARVEST STORAGE AND SOAKING TREATMENTS ON THE YIELD AND QUALITY OF CANNED MUSHROOMS
2. INFLUENCE OF POST-HARVEST STORAGE TEMPERATURES AND SOAKING ON YIELD AND QUALITY OF CANNED MUSHROOMS
3. Shrinkage in canned mushrooms treated with xanthan gum as a pre-blanch soak treatment
4. DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS
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