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dc.contributor.author Gormley, T. R. (Thomas Ronan)
dc.date.accessioned 2015-09-07T14:18:47Z
dc.date.available 2015-09-07T14:18:47Z
dc.date.issued 1969
dc.identifier.citation Journal of Food Technology en
dc.identifier.uri http://hdl.handle.net/10197/6907
dc.description.abstract Measurement of texture is a useful quality control test for mushrooms. Results of these studies suggest that texture differences in mushrooms may be divided into primary and secondary differences. the former refer to differences caused largely by variation in the dry matter content of mushrooms, the latter to differences caused by variation in the nature of the dry matter content. The shear press was used for measuring mushroom texture. Shearing mushrooms previously sliced with a household egg slicer gave more accurate results than shearing whole individual mushrooms. the relative precision of the shearing operation was the same for different weights of sample but increasing slice size had a slight positive effect on the shear press reading. Taste panels were capable of detecting texture differences in cooked mushrooms which were also detected by the shear press. en
dc.language.iso en en
dc.publisher Wiley en
dc.subject Shear press en
dc.subject Taste panels en
dc.subject Texture line en
dc.title Texture studies on mushrooms en
dc.type Journal Article en
dc.status Peer reviewed en
dc.identifier.volume 4 en
dc.identifier.startpage 161 en
dc.identifier.endpage 169 en
dc.neeo.contributor Gormley|T. R. (Thomas Ronan)|aut|
dc.internal.notes Mushroom texture paper .pdf en
dc.description.admin Deposited by bulk import en
dc.date.updated 2015-08-28T12:11:37.82+01:00 en


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