The Influences of Initial O2 and CO2 Ratio on the Quality of White Hypsizygus marmoreus During MAP Storage at Room Temperature

Wang Xin, Zhou Chun-mei, Liu Bao-lin, Lei Lei, Tang Hui-ming, Sun Yan-min

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (06) : 206-211.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (06) : 206-211. DOI: 10.13995/j.cnki.11-1802/ts.2011.06.049
Food and Fermentation Industries

The Influences of Initial O2 and CO2 Ratio on the Quality of White Hypsizygus marmoreus During MAP Storage at Room Temperature

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(06): 206-211 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.06.049

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