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).
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
2003.
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| विषय: |