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EFFECT OF THE STORAGE TEMPERATURE OF EDIBLE MUSHROOMS ON THEIR OXIDOREDUCING ENZYMES.

[In Russian. / En russe.]

Author(s) : ZHUK J., SUSLOVA E., PAPILINA V.

Type of article: Periodical article

Summary

THE ACTIVITY OF ASCORBINATE OXIDASE AND MONOPHENOLOXIDASE OF EDIBLE MUSHROOMS (BOLETUS, CANTHARELLUS, RUSSULA, ETC) MARKEDLY DECREASES WITH TEMPERATURE LOWERING. THE SHORT-TERM STORAGE OF MUSHROOMS PRIOR TO THE TREATMENT SHOULD BE AT A TEMPERATURE NEAR 273 K (0 DEG C). (Bull. bibliogr. CDIUPA, FR., 16, N.4, 1982/04, 41, 166791.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1983-0517
  • Languages: Russian
  • Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 1
  • Publication date: 1982

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