Influences of Three Kinds of Edible Mushrooms on the Storage Quality of Pork Patties during Freeze-Thaw Cycles
To assess the effects of incorporating edible mushrooms on the quality of frozen and thawed pork patties, this study utilized three mushrooms varieties (Pleurotus eryngii, Hypsizygus marmoreus, and Lentinus edodes) at varying inclusion rates (0, 1%, 5%, and 10%). The pH, moisture content, thawing lo...
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| Hoofdauteurs: | , , , , , |
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| Formaat: | Artigo |
| Taal: | Chinês |
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The editorial department of Science and Technology of Food Industry
2024-09-01
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| Reeks: | Shipin gongye ke-ji |
| Onderwerpen: | |
| Online toegang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090178 |
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