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Abstract: Shii-ta-ke are mainly utilized in two ways. They are either cooked as raw mushrooms or cooked after drying. However, it is expected that in the future, together with progress in processing technology and patterns of distribution, they will be freeze-dried or frozen. MORITA et al. made a report on the flavour components of dried Shii-ta-ke. The present reporters studied the effects of various processing methods on the quality and composition of Shii-ta-ke, in view of the fact that there was hardly any information available on the question.
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