Selenium level of the cultivated mushroom Agaricus bisporus

By Vetter J.   Lelley J.  

Acta Alimentaria, Vol. 33, Iss. 3, 2004-09 ,pp. : 297-301

American Association for Laboratory Animal Science

Access to resources Recommend Favorite

Agaritine content in processed foods containing the cultivated mushroom (Agaricus bisporus) on the Nordic and the Czech market

By Andersson H. C.   Hajslova J.   Schulzova V.   Panovska Z.   Hajkova L.   Gry J.  

Food Additives and Contaminants, Vol. 16, Iss. 10, 1999-10 ,pp. : 439-446

Taylor & Francis Ltd

Access to resources Recommend Favorite

Growth and Enterotoxin Production of Staphylococcus aureus in Fresh Packaged Mushrooms (Agaricus bisporus)

By Martin Stefan T.   Beelman Robert B.  

Journal of Food Protection, Vol. 59, Iss. 8, 1996-08 ,pp. : 819-826

International Association for Food Protection

Access to resources Recommend Favorite

Carotenoids production from a newly isolated strain by submerged fermentation

By Cabral Maria   Cence Karine   Zeni Jamile   Tsai Sui   Durrer Ademir   Foltran Lillian   Toniazzo Geciane   Valduga Eunice   Treichel Helen  

European Food Research and Technology A, Vol. 233, Iss. 1, 2011-07 ,pp. : 159-166

Springer Publishing Company

Access to resources Recommend Favorite

Production of carotenoids by Rhodotorula glutinis MT-5 in submerged fermentation using the extract from waste loquat kernels as substrate

By Taskin Mesut   Erdal Serkan  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 8, 2011-06 ,pp. : 1440-1445

John Wiley & Sons Inc

Access to resources Recommend Favorite