FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (1): 153-155.
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HE Xin-Sheng
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Abstract: Used different concentrations of edible organic acid admixture or common salt and organic acid admixture or common salt alone, to infuse the fruit-body of mushrooms. The results showed that during storage the quality keep time of the soaked mushrooms could exceed 500d by 2.0%～2.5% edible organic acid admixture treatment.
Key words: fruit-body of mushrooms, edible organic acid admixture, opposite quality quotiety, soakage, storage qualityt ime
HE Xin-Sheng. Study on the Agaricus biosporus Soakage Process Technology with Edible Organic Acid Admixture[J]. FOOD SCIENCE, 2006, 27(1): 153-155.
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