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Research of the vacuum low-temperature frying process Pleurotus eryngii oyster mushroom; quality; one-factor test; orthogonal test; sensory evaluation; blanching; oil Nataliia Bolhova, Lin Fang, Yuliya Nazarenko, Tetiana Synenko https://doi.org/10.56407/bs.agrarian/1.2024.66 Read more
