[Influence of storage temperature on quality of fresh mushrooms]

Kress, M.

[Influence of storage temperature on quality of fresh mushrooms]

1990

Kress, M. (Versuchsanstalt fuer Pilzanbau, Krefeld (Germany))

German. Durch eine Lagerung bei Temperaturen von 4, aber auch bei 12 Grad C, kann die Qualitaet von Champignons 3-4 Tage erhalten bleiben (Farbveraenderung, Gewichtsverlust, Geschmack, Qualitaet)

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AGROVOC Keywords

agaricus aroma calidad champignon comestible color colour couleur edible fungi flaveur flavour perte de poids quality refrigerated storage setas comestibles stockage au froid weight losses

Bibliographic information

Published in

Champignon (Germany, F.R.)

Volume 30 Issue 341 ISSN 0009-1308

Pagination

pp. 10-12

Other Subjects

Temperatura del aire/ duracion; Air temperature/ duration; Almacenamiento en frigorificos; Qualite; Perdida de peso; Temperature de l'air/ duree

Language

German

Note

1 ill.; 1 ref.

In AGRIS since: 1992-08-15

Format: AGRIS AP

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[Influence of storage temperature on quality of fresh mushrooms]

1990

AGROVOC Keywords

Bibliographic information