Mushroom mycelium as a potential source of food flavour-Reference-Cited by-同舟云学术

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Mushroom mycelium as a potential source of food flavour

Published:1991-01 Issue: Volume:2 Page:214-218
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Hadar Yitzhak,Dosoretz Carlos G.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference53 articles.

1. The Biology and Technology of The Cultivated Mushrooms,1985

2. Essays in Agricultural and Food Microbiology;Wood,1987

3. Submerged growth of Morchella esculenta in peat hydrolysates

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