Nutrition and the Development of Mushroom Flavor in Agaricus campestris Mycelium-Reference-Cited by-同舟云学术

Nutrition and the Development of Mushroom Flavor in Agaricus campestris Mycelium

Published:1960-01 Issue:1 Volume:8 Page:63-67
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Moustafa Ahmad M.¹

Affiliation:

1. Special Products Laboratory, Research Department, Red Star Yeast and Products Company, Milwaukee, Wisconsin

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.8.1.63-67.1960

Reference18 articles.

1. BENKO P. J. 1957 Studies on the submerged cultivation of edible mushrooms. M. S. Thesis University of California Davis California.

2. Mushroom mycelium experiments with submerged culture;BLOCK S. S.;J. Agr. Food Chem.,1953

3. The principles of mushroom growing and mushroom making;DUGGAR B. M.;U. S. Dept. Agr. Bur. Plant Ind. Bull.,1905

4. FOSTER J. W. 1949 Chemical activities of fungi. Academic Press Inc. New York New York.

5. Straw compost for mushroom culture;HEIN I.;Mycologyia,1930

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2. Chemical Composition of the Edible Mushroom Pleurotus ostreatus Produced by Fermentation;Applied and Environmental Microbiology;1986-06

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