Exploring of Sous Vide Technology with Determination of C/N Content of Different Mushrooms and Public Survey

A tétel rövid nézete
dc.contributor.advisorBeni, Aron
dc.contributor.authorAli, Kashif
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2024-01-08T12:54:53Z
dc.date.available2024-01-08T12:54:53Z
dc.date.created2023
dc.description.abstractMain part of my thesis topic is to investigate the C/N content of different mushrooms (Oyster mushroom, Brown champion mushroom and White champion mushroom). As members of the fungi kingdom, mushrooms are renowned for their distinctive nutritional profile. Depending on the species and growth conditions, they can have varied degrees of both carbon and nitrogen richness.It also include survey about awareness of Sous Vide Cooking method in public, which show how public is willing to adapt this new method.
dc.description.courseFood Engineering
dc.description.degreeBSc/BA
dc.format.extent45
dc.identifier.urihttps://hdl.handle.net/2437/364517
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectSous Vide Technology
dc.subjectC/N Content of mushrooms
dc.subjectProtein Content of mushrooms
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudomány
dc.titleExploring of Sous Vide Technology with Determination of C/N Content of Different Mushrooms and Public Survey
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