The texture changing of fresh champignons under the influence of processing by accelerated electrons during the refrigeration storage
Technologies for processing and storage of food products using physical methods of exposure, in particular ionizing and non-ionizing radiation, have been actively developing in recent years. One of the types of ionizing radiation is processing by accelerated electrons, used to reduce losses, prolong...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Murmansk State Technical University
2020-09-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2075 |