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Tratamiento de ozono en conservas de champinon como alternativa al uso sulfuroso.

1993

Morell J. | Serra J.A. | Andueza E. | Moreno E.

AGROVOC Keywords
agaricus brunissement enzymatique canned products champignon comestible color colour couleur edible fungi enzymic browning essai ozone ozono productos enlatados produit en conserve pruebas rendement rendimiento setas comestibles textura texture trials yields
Bibliographic information
ISSN 0212-1689
Pagination
v.62-69
Other Subjects
Pardeamiento enzimatico
Language
Spanish; Castilian
Note
Fig., 5 cuadros; 18 ref.
Translated Title
English. [Ozone treatment in canned mushrooms as alternative to sulphur use]. [Spanish]
Type
Journal Article; Journal Part; Data
Source
Alimentacion.-Equipos-y-Tecnologia (Espana). (May 1993). (no.4) p. 62-69.
Corporate Author
Universidad Politecnica de Valencia (Espana)
Centre Technique Interprofessionnel des Fruits et Legumes, Paris (France).
2012-11-15
AGRIS AP
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