| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277771 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠Higher temperature required higher number of perforations to achieve optimum MAP. ⺠Firmness was the critical quality parameter for sliced mushrooms. ⺠Optimum MAP and low temperature retarded quality changes and extended shelf-life. ⺠Firmness model accounts for temperature and time effect on shelf-life. ⺠Shelf-life of sliced mushrooms ranged from 7.5 to 4 days when stored at 0-5 °C.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
F. Oliveira, M.J. Sousa-Gallagher, P.V. Mahajan, J.A. Teixeira,