Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)
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DOI: 10.3390/foods12112212
Abstract: This study investigated the effects of two mild thermal processing (MTP) (63 °C, 40 °C, 3 min) methods, in a brine storage medium (7–16% (w/v) NaCl) and a vinegar solution (5% vinegar, 1% salt, and… read more here.
Keywords: mild thermal; terfezia claveryi; shelf life; thermal processing ... See more keywords