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Bioscience, Biotechnology, and Biochemistry Volume 57, 1993 - Issue 3
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Original Articles

Effects of Low O2 and Elevated CO2 Concentrations on the Quality of Matsutake [Tricholoma matsutake (S. ITO et IMAI) SING.] during Storage

Hiroaki KajiDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, 6–10–1 Hakozaki, Higashi-ku, Fukuoka812, Japan
,
Masayuki UenoDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, 6–10–1 Hakozaki, Higashi-ku, Fukuoka812, Japan
,
Tetsuro IkebeDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, 6–10–1 Hakozaki, Higashi-ku, Fukuoka812, Japan
&
Yutaka OsajimaDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, 6–10–1 Hakozaki, Higashi-ku, Fukuoka812, Japan
Pages 363-366 | Received 30 Apr 1992, Published online: 12 Jun 2014

References

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  • S. Aoki, H. Watanabe, and T. Sato, Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 21, 290–292 (1974).
  • H. Kaji, T. Ikebe, and Y. Osajima, Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 38, 797–803 (1991).
  • J. C. Ayres, Food Res., 25, 1–18 (1960).

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