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PHYSICAL AND CHEMICAL PROPERTIES OF QUICK-FROZEN CULTIVATED MUSHROOM AND PLEUROTUS MUSHROOMS.

[In Hungarian. / En hongrois.]

Author(s) : LENARTNE-DEVENYI M., ILLYESNE-OTVOS M.

Type of article: Article

Summary

IF MUSHROOMS ARE NOT PROCESSED OR CONSUMED WITHIN 2-3 DAYS AFTER PICKING, PHYSICAL AND CHEMICAL DETERIORATION IS ACCELERATED. IN THE AUTHORS' EXPERIMENTS, THE PHYSICAL AND CHEMICAL CHANGES WERE INVESTIGATED IN AGARICUS BISPORUS AND PLEUROTUS OSTREATUS PREPARED IN VARIOUS WAYS (WHOLE AND SHREDDED, FROZEN, RAW AND PRE-COOKED; TREATED WITH VARIOUS CARBON-STABILIZERS) AND QUICK-FROZEN DURING PROCESSING AND SHORT STORAGE (3 MONTHS), SPECIAL CONSIDERATION BEING GIVEN TO CHANGES DUE TO ENZYMES AND COLOUR ALTERATIONS. (HUNG. AGRIC. REV., HU., 31, N.1, 1982, 26-27, 184.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1982-1980
  • Languages: Hungarian
  • Source: Elelmez. Ip. - vol. 35 - n. 2
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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