Open AccessThe Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product
Author(s) -
Didik Joko Pursito,
Eko Hari Purnomo,
Dedi Fardiaz,
Purwiyatno Hariyadi
Publication year - 2022
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs/11.2.2022.a1
Subject(s) - chewiness , retort , food science , mushroom , agaricus bisporus , chemistry , pulp and paper industry , organic chemistry , engineering