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How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
| Title: | How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)? | Authors: | Doroški, Ana   ; Klaus, Anita ; Nikolić, Biljana ; Tomasevic, Igor ; Lazić, Vesna ; Vunduk, Jovana ; Djekic, Ilija |
Issue Date: | 2022 | Publication: | Journal of Food Processing and Preservation | ISSN: | 0145-8892 Journal of Food Processing and Preservation Search Idenfier |
Type: | Article | Collation: | vol. 46 br. 11 | DOI: | 10.1111/jfpp.17142 | WoS-ID: | 000858855200001 | Scopus-ID: | 2-s2.0-85138507806 | URI: | https://enauka.gov.rs/handle/123456789/573352 https://biore.bio.bg.ac.rs/handle/123456789/4642 https://aspace.agrif.bg.ac.rs/handle/123456789/6189 https://riofh.iofh.bg.ac.rs/handle/123456789/965 http://aspace.agrif.bg.ac.rs/handle/123456789/6189 |
Project: | Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200116 (Univerzitet u Beogradu, Poljoprivredni fakultet) | M-category: | 22M22 |