THE EFFECT OF FREEZING ON THE SENSORY PROPERTIES OF XEROCOMUS-BADIUS (FR, KUHN) AND TRICHOLOMA-EQUESTRE (L-EX-FR, QUEL)

被引：0

作者：

WOZNIAK, W ^{[1
]}

SOBKOWSKA, E ^{[1
]}

KWIATKOWSKA, A ^{[1
]}

机构：

[1] ACAD AGR POZNAN,INST FOOD TECHNOL PLANT ORIGIN,PL-60637 POZNAN,POLAND

来源：

NAHRUNG-FOOD | 1983年 / 27卷 / 05期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：469 / 478

页数：10

共 12 条

[1] Barylko-Pikielna N., 1975, ZARYS ANALIZY SENSOR
[2] CHARACTERISATION OF SOME MUSHROOM VOLATILES
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WARD, MK
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[3] CZECHANSKACIECH.E, 1979, UNPUB WPLYW PROCESU
[4] Maga J. A., 1981, J AGR FOOD CHEM, V29, P4
[5] ORZECHOWSKA K, 1981, UNPUB CHARAKTERYSTYK
[6] INVESTIGATION OF SOME VOLATILE CONSTITUENTS OF MUSHROOMS (AGARICUS-BISPORUS) - CHANGES WHICH OCCUR DURING HEATING
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ISSENBER.P
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (06) : 959 - 962
[7] IDENTIFICATION OF VOLATILE COMPOUNDS IN 7 EDIBLE FRESH MUSHROOMS
PYYSALO, H
[J]. ACTA CHEMICA SCANDINAVICA SERIES B-ORGANIC CHEMISTRY AND BIOCHEMISTRY, 1976, 30 (03): : 235 - 244
[8] RYDZYNSKI R, 1980, UNPUB WPLYW SUROWCA
[9] SOBKOWSKA E, 1978, Karstenia, V18, P87
[10] SOBKOWSKA E, 1977, BIULETYN CENTRALNEGO, V1, P5