SUBMERGED PRODUCTION OF EDIBLE MUSHROOM MYCELIUM

被引：11

作者：

MARTIN, AM

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1983年 / 16卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(83)72211-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：215 / 217

页数：3

共 15 条

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LEDUY, A ;

ZAJIC, JE .

[2]

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[3]

LEDUY A, 1979, PROCESS BIOCHEM, V14, P5

[4]

LEDUY A, 1974, J I CAN SCI TECHNOL, V7, P44

[5]

LITCHFIELD JH, 1963, J AGR FOOD CHEM, V11, P158, DOI 10.1021/jf60126a018

[6] MOREL MUSHROOM MYCELIUM AS A FOOD-FLAVORING MATERIAL [J].

LITCHFIELD, JH .

[7]

Litchfield JH, 1968, SINGLE CELL PROTEIN, P309

[8]

LITCHFIELD JOHN H., 1967, P107

[9] SUBMERGED GROWTH OF MORCHELLA-ESCULENTA IN PEAT HYDROLYSATES [J].

MARTIN, AM .

[10]

MARTIN AM, 1982, 13TH INT C MICR BOST