Effect of Different Processing Technologies on Chemical Properties of Wild-Grown Edible MushroomMacrolepiota procera var. procera(Scop.)-Reference-Cited by-同舟云学术

Effect of Different Processing Technologies on Chemical Properties of Wild-Grown Edible MushroomMacrolepiota procera var. procera(Scop.)

Author:

Aydin Emine¹,Gurbuz I. Bulent²,Karahan Hasan³,Basdar Canan⁴

Affiliation:

1. Department of Agricultural Biotechnology; Faculty of Agriculture and Natural Sciences, Duzce University; Duzce Turkey

2. Department of Agricultural Economics; Faculty of Agriculture, Uludag University; Bursa Turkey

3. Department of Organic Agriculture; Keles Vocational High School, Uludag University; Bursa Turkey

4. Department of Business Management; Keles Vocational High School, Uludag University; Bursa Turkey

Funder

The Scientific Research Council of Uludag University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference39 articles.

1. Drying kinetics of Agaricus bisporus and Pleurotus florida mushrooms;Arora;Am. Soc. Agric. Eng.,2003

3. Nutritional value of some wild edible mushrooms from Black Sea Region (Turkey);Ayaz;Turk. J. Biochem.,2011

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