Annual reports on fermentation processes by Perlman D

By Perlman D

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1%. 0% in The Netherlands, 11% in Canada, 10% in Switzerland, and Sweden, 8% in the United Kingdom, Belgium, Denmark and Austria and 6% in France. 0 kg (3). A. 2 kg was consumed per capita in 1980. The nutritional value of commercially cultivated mushrooms varies between different varieties of mushroom. Marked differences in protein content are also noted. For example the protein content in A. 7% (4). The mushroom protein is easily digested and the quality of protein seems to be better than that of other vegetables.

Higgins, J. Gen. Microbiol. 125, 73 (1982). A. R. Dugan, J. Bacteriol. 124, 602 (1975). F. Wilkinson, Arch. 95. 96. , Petrol and Microorgan. 4, 24 (1970). , K. Haraya, K. Yoshitome, and J. Kobayashi, 92. 93. Mikrobiol. Abstr. 109, Ann. Meet. p. 71 (1973). 243 (1976). Soc. Ferment. , Japan, CHAPTER 3 MUSHROOM CULTIVATION - TECHNOLOGY FOR COMMERCIAL PRODUCTION Murray C. Tseng International Minerals & Chemical Corporation Terre Haute, IN John H. Luong John Labatt Ltd. London, Ontario, Canada J. INTRODUCTION The mushroom has always been considered with skepticism, secrecy and prejudice in the early history of mankind.

0 m and 20 cm in depth. Of course, the size of the trays varies from farm to farm. Although the tray system was developed in the United States, it was most widely adapted in France, the United Kingdom, Australia, West Germany and by big farms in the United States. It requires a large capital investment for machinery (tray line equipment for tipping, filling, spawning, casing, and emptying). The advantages of this system are that different functional rooms can be built for different particular operational purposes and provide better space utilization.

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