Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation
The delicacy of food can be improved by employing flavor seasoning addition. The purpose of this study was to investigate the effect of the material combination of oil palm mushrooms and snakehead fish and the drying temperature variation on the flavor seasonings' physical, chemical, microbiolo...
| 發表在: | E3S Web of Conferences |
|---|---|
| Main Authors: | , , |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
EDP Sciences
2023-01-01
|
| 在線閱讀: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/10/e3sconf_iseprolocal2023_04003.pdf |