THE EFFECTIVENESS OF TRAINING COURSES IN HANDICRAFT CENTERS IN ART EDUCATION LESSON (REALITY AND AMBITION)




The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product

This research aimed to study the effect of Shoes sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes).Mushrooms in brine solution media packaged in 3

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