Submerged cultures of mushroom mycelium as sources of protein and flavour compounds
Dissertation (proefschrift), Delft, 1976
by Frans Dijkstra
Voorwoord 1. Introduction 2. The nutritional requirements of Agaricus bisporus and Coprinus comatus 3. Mushroom mycelium as a source of protein 4. The chemical nature of the flavour of fruit bodies of mushrooms 5. Production of flavour compounds by mushroom mycelium in submerged culture 6. Materials and methods 7. Summary Nederlandse samenvatting References Abbreviations Download the full text