[Influence of storing conditions of on quality and safety quality and safety of mushroom tins].
The invention relates to the influence of period of time and storage conditions on microbiological, physical-and-chemical, sensory indices of mushrooms in brine salted (enzyme mushrooms). The invention establishes the fact that mushroom tin storage in a refrigerator at temperature between 0 degrees C and + 4 degrees C provides high quality and microbiological stability of the product during 2 years, storage in a warehouse with temperature between +10 degrees C and +18 degrees C - for 1 year.
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D000363:Agaricales / Q000737:chemistry; D005504:Food Analysis; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D012034:Refrigeration