Fungi in the production of foods and food ingredients
- 1 December 1989
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 67 (s18) , 117s-131s
- https://doi.org/10.1111/j.1365-2672.1989.tb03776.x
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
- Cultivation of the shiitake mushroom (Lentinus edodes) on lignocellulosic wasteJournal of the Science of Food and Agriculture, 1988
- Organic Acids by Fermentation, especially Citric AcidPublished by Springer Nature ,1987
- Species and Varieties in the Rhizopus arrhizus-Rhizopus oryzae Group as Indicated by Their DNA ComplementarityMycologia, 1985
- Macrofungi of Malaŵi: Some ethnobotanical notesBulletin of the British Mycological Society, 1984
- MICROBIOLOGY OF ORIENTAL FERMENTED FOODSAnnual Review of Microbiology, 1983
- Zambian mushrooms — Customs and folkloreBulletin of the British Mycological Society, 1981
- A Millennium of Fungi, Food, and FermentationMycologia, 1965
- Mushrooms and ToadstoolsProceedings of the Nutrition Society, 1953
- Biochemical Studies in the Genus Rhizopus. I. The Production of Dextro-Lactic Acid1Journal of the American Chemical Society, 1936
- The Occurrence of Tuckahoes and Poria Cocos in FloridaMycologia, 1929