Open AccessUse of electronic sterilisation to increase the biological protein value and increase the shelf life of semi-finished oyster mushroom products
Author(s) -
А. А. Дриль,
Лада Николаевна Рождественская
Publication year - 2019
Publication title -
izvestiâ vuzov. prikladnaâ himiâ i biotehnologiâ
Language(s) - English
Resource type - Journals
eISSN - 2500-1558
pISSN - 2227-2925
DOI - 10.21285/2227-2925-2019-9-3-500-508
Subject(s) - mushroom , oyster , shelf life , biological value , biology , food science , fishery