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Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

โœ Scribed by Qin Li; Hai-Hua Zhang; Irakoze Pierre Claver; Ke-Xue Zhu; Wei Peng; Hui-Ming Zhou

Book ID
108828625
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
655 KB
Volume
46
Category
Article
ISSN
0950-5423

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The effect of cultivation methods on the amino acid and protein content of the mushroom (Agaricus bisporus Lange/Sing.)
โœ Kosson, R. ;Bakowski, J. ๐Ÿ“‚ Article ๐Ÿ“… 1984 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 389 KB ๐Ÿ‘ 1 views

Comparisons were made of the amino-acid composition and protein content of two strains of Agaricus bisporus -Somycel9 and Somycel 53. The mushrooms were cultivated in broiler chicken manure and horse manure. Protein and amino-acid contents were analyzed in the total sporophore, cups and stipes at th