Effects of temperature and time on proximate composition of canned oyster mushroom and functional properties of its brine solution
Canning is a method to preserve highly abundant and perishable edible mushrooms. However, high temperatures applied during canning caused nutrient degradation and leaching into the brine solution. This study aims to determine the effect of retort temperatures (116, 121 and 126 °C) at 25, 30 and 35 m...
| Main Authors: | , , , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2022
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35145/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35145/2/FULL%20TEXT.pdf |