Submerged cultures of mushroom mycelium as sources of protein and flavour compounds

Submerged cultures of mushroom mycelium as sources of protein and flavour compounds

Bibliographic Details
Main Author: Dijkstra, Frans Ij Je
Format: Book
Language:English
Published: [The Hague] Drukkerij J. H. Pasmans 1976.
Subjects:
Mushroom culture.
Mushrooms, Edible.
Protein.