Food and Nutrition Sciences

Vol.4 No.12(2013), Paper ID 39756, 10 pages

DOI:10.4236/fns.2013.412153

 

Effects of Pressurized Argon and Krypton Treatments on the Quality of Fresh White Mushroom (Agaricus bisporus)

 

Camel Lagnika, Min Zhang, Mohanad Bashari, Fatoumata Tounkara

 

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China;Ecole Nationale des Sciences et Technique de Conservation et Transformation des Produits Agricoles de Sakété, Université d’Agri- culture de Kétou, Kétou, Benin.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

 

Copyright © 2013 Camel Lagnika, Min Zhang, Mohanad Bashari, Fatoumata Tounkara et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


C. Lagnika, M. Zhang, M. Bashari and F. Tounkara, "Effects of Pressurized Argon and Krypton Treatments on the Quality of Fresh White Mushroom (Agaricus bisporus)," Food and Nutrition Sciences, Vol. 4 No. 12, 2013, pp. 1191-1200. doi: 10.4236/fns.2013.412153.

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