Preparation of retort pouch food from winter mushrooms (Flammulina velutipes) and analysis on polysaccharide of fruiting bodies
碩士 === 國立中興大學 === 食品科學系 === 89 === Effect of heating (70-100℃, 1-10min) on cultured winter mushroom ( Flammulina velutipes ) was investigated to decide processing condition for preparation of a seasoned retort pouch product. Changes in quality of the products resulted from sterilization and storage...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/85767281550522213642 |