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more general categories information about this item Biological Sciences Biological Sciences microbiology (27793) microorganisms (23193) fungi (9424) edible fungi (616) truffles (edible fungi) (11) organisms (108862) edible species (702) edible fungi (616) truffles (edible fungi) (11) microorganisms (23191) fungi (9424) edible fungi (616) truffles (edible fungi) (11) Calendar Year Calendar Year Year (337475) 2006 (23836) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) fermented foods (2609) vinegars (103) plant products (54971) vegetable products (11423) vegetables (10538) edible fungi (616) truffles (edible fungi) (11) product quality (18080) sensory properties (4680) flavor (2002) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preservation (1053) food processing (5550) salting (105) foods (20022) fermented foods (2609) vinegars (103) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) acids, bases, and salts (29068) salts (12335) inorganic salts (10494) halides (3997) chlorides (3505) sodium chloride (2216) inorganic compounds (30695) inorganic salts (10493) halides (3997) chlorides (3505) sodium chloride (2216) physics (54990) physical properties (32618) color (4392) texture (2076) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) vegetable products (11424) vegetables (10538) edible fungi (616) truffles (edible fungi) (11) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) application technology (7315) application methods (4351) spraying (468) processing technology (28127) drying (1992) freezing (833) heat treatment (3316) blanching (177) boiling (211) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effect of different treatment processes and preservation methods on the quality of truffles: I. Conventional methods (drying/freezing) Author(s) of Article: Will be identified in next release Citation: Journal of food processing and preservation 2006 v.30 no.3 pp. 335-351 Click to View: (Click to View) Date of Publication: 2006 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=685313 Name of Publication: Journal of food processing and preservation Publishing Company: Will be identified in next release Accession Number: 226861
