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Study on freezing properties and quality of flammulina velutipes


, : Study on freezing properties and quality of flammulina velutipes. Modern Food Science And Technology: 12, 1227-1228

Freezing patterns and quality changes of <i>Flammulina velutipes</i> were studied at different low temperatures and the changes of PPO and sensory quality were also discussed. The results revealed that, above -37 degrees C, <i>Flammulina velutipes</i> can not meet with the refinements of deep-freezing.

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