Literature DB >> 14424791

Nutrition and the development of mushroom flavor in Agaricus campestris mycelium.

A M MOUSTAFA.   

Abstract

Entities:  

Keywords:  MUSHROOMS

Mesh：

Substances：

Year:  1960        PMID： 14424791      PMCID： PMC1057553          DOI： 10.1128/am.8.1.63-67.1960

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


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  2 in total

1.  Protein and fat content of some mushrooms grown in submerged culture.

Authors:  F REUSSER; J F SPENCER; H R SALLANS
Journal:  Appl Microbiol       Date:  1958-01

2.  The Production of Mushroom Mycelium (Agaricus campestris) in Submerged Culture.

Authors:  H Humfeld
Journal:  Science       Date:  1948-04-09       Impact factor: 47.728
  2 in total
  4 in total

1.  [STUDIES ON BEAUVERIA TENELLA (NRRL 2334, 2335, 2336; PREVIOUSLY AGARICUS CAMPESTRIS. I. SYSTEMATOLOGY)].

Authors:  H P MOLITORIS
Journal:  Arch Mikrobiol       Date:  1963-11-19

2.  [STUDIES ON BEAUVERIA TENELLA (NRRL 2334, 2335, 2336; PREVIOUSLY AGARICUS CAMPESTRIS). II. GROWTH, METABOLISM, FAT UPTAKE AND ENZYME ACTIVITIES].

Authors:  H P MOLITORIS
Journal:  Arch Mikrobiol       Date:  1963-11-19

3.  Chemical Composition of the Edible Mushroom Pleurotus ostreatus Produced by Fermentation.

Authors:  Y Hadar; E Cohen-Arazi
Journal:  Appl Environ Microbiol       Date:  1986-06       Impact factor: 4.792

4.  PRODUCTION OF FUNGAL MYCELIAL PROTEIN IN SUBMERGED CULTURE OF SOYBEAN WHEY.

Authors:  H FALANGHE; A K SMITH; J J RACKIS
Journal:  Appl Microbiol       Date:  1964-07
  4 in total

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