Comparison of the Effects of Different Edible Fungi on Edible Quality of Yak Meat Balls During Storage

Comparison of the Effects of Different Edible Fungi on Edible Quality of Yak Meat Balls During Storage

This subject took yak meat balls added with different kinds of edible fungus powder (shiitake mushrooms, hericium, porcini, tea tree mushroom) as the research objects, aiming to study the effects of edible fungi on the edible quality of yak meat balls during storage. Changes in quality indexes such...

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Bibliographic Details
Main Authors: Bei ZHANG, Tian LU, Qing LEI, Xue ZHANG, Xiaofang DAO, Linlin WANG, Kadir KALBINUR, Yu CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-08-01
Series:Shipin gongye ke-ji
Subjects:
edible fungi
yak meatballs
storage period
edible quality
stability
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090203

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090203

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