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한국식품저장유통학회지 = Korean journal of food preservation, v.25 no.2, 2018년, pp.181 - 188
Je, Hee-Jeong , Kim, Hyeon Young , Ha, Gi-Jeong , ha, Injong , Cho, Sung Rae
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This study compared the quality and drying characteristics of dried king oyster mushroom (Pleurotus eryngii), shiitake mushroom (Lentinus edodes GNA01) and maitake mushroom (Grifola frondosa) slices obtained by sundrying, hot-air drying (40, 50, 60℃), low-temperature vacuum drying (20, 25, 30℃), he...
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