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dc.creatorNikšić, Miomir
dc.creatorKlaus, Anita
dc.creatorArgyropoulos, D.
dc.date.accessioned2020-12-17T21:40:27Z
dc.date.available2020-12-17T21:40:27Z
dc.date.issued2016
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4123
dc.description.abstractThroughout the long period of human history, mushrooms played a very important role in some societies, where they were used as a highly appreciated food and medicine and as a psychoactive substances in some religious rites. As extremely healthy and nutritious foodstuffs, low in calories, fats, and essential fatty acids, and on the other hand high in vegetable proteins, vitamins, and minerals, mushrooms are recommended and desirable in our daily diet. Most people prefer to eat them fresh due to much more attractive flavor and texture, which rarely can be compared to that of processed mushrooms. However, mushrooms are highly perishable foods, subject to extremely rapid microbiologic and biochemical changes. In an effort to extend their shelf life and thus make them available to more people, over a longer period, several preserving methods have been developed.en
dc.publisherElsevier Inc.
dc.rightsrestrictedAccess
dc.sourceRegulating Safety of Traditional and Ethnic Foods
dc.subjectChemical contaminationen
dc.subjectMicrobial contaminationen
dc.subjectMisidentificationen
dc.subjectPreserving mushroomsen
dc.titleSafety of Foods Based on Mushroomsen
dc.typebookPart
dc.rights.licenseARR
dc.citation.epage439
dc.citation.other: 421-439
dc.citation.spage421
dc.identifier.doi10.1016/B978-0-12-800605-4.00022-0
dc.identifier.scopus2-s2.0-84960839737
dc.type.versionpublishedVersion


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