Determination of the effect of ascorbic acid on the color of canned mushrooms (Volvariella volvacea)
The study was conducted to determine the effect of pretreatment and the addition of ascorbic acid on the color of canned mushrooms. Variables were method and length of blanching time, amount of ascorbic acid used, and the specific stage of addition of the ascorbic acid. The standard canning procedur...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1973.
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