Combined effects of ascorbic acid and storage temperature on the shelf life of padi straw mushroom (Volvariella volvacea)
A study was conducted to determine whether treatment of ascorbic acid and temperature would affect the shelf life of fresh Padi Straw Mushroom (Volvareilla volvacea).
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| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
2003.
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