Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune

✍ Scribed by Tokumitsu Okamura-Matsui; Kaori Takemura; Mitsue Sera; Tomomi Takeno; Hiroko Noda; Shoko Fukuda; Masahiro Ohsugi

• Book ID: 114399071
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 525 KB
• Volume: 92
• Category: Article
• ISSN: 1389-1723
• DOI: 10.1016/s1389-1723(01)80194-8