BLANCHING PROCESS OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) AND ITS EFFECT ON PARAMETERS OF TECHNOLOGICAL INTEREST IN ARGENTINA
Oyster mushrooms (Pleurotus ostreatus) were processed in order to increase the variety of products available to the Argentine consumer. We studied several parameters of blanching, including the presence of enzymes (polyphenol oxidases, peroxidases) and physical variables (density, weight loss, volum...
Αποθηκεύτηκε σε:
| Εκδόθηκε σε: | Micología Aplicada International |
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| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Colegio de Postgraduados
2011
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| Θέματα: | |
| Διαθέσιμο Online: | https://www.redalyc.org/articulo.oa?id=68519085002 |
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