Oyster Mushroom, 1979-1987 PDF Download
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Author: Jerry Rafats
Publisher:
ISBN:
Category : Pleurotus ostreatus
Languages : en
Pages : 24
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Book Description
Author: Jerry Rafats
Publisher:
ISBN:
Category : Pleurotus ostreatus
Languages : en
Pages : 24
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Book Description
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1110
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Book Description
Author: Natalie Updegrove Partridge
Publisher:
ISBN:
Category : Food handling
Languages : en
Pages : 558
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 680
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Book Description
Author:
Publisher:
ISBN:
Category : Agricultural libraries
Languages : en
Pages : 696
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Book Description
Author: Nancy LeBlanc Turner
Publisher:
ISBN:
Category : Cultivated mushroom
Languages : en
Pages : 36
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Book Description
Author: Jerry Rafats
Publisher:
ISBN:
Category : Pleurotus ostreatus
Languages : en
Pages : 36
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Book Description
Author:
Publisher:
ISBN:
Category : Pleurotus ostreatus
Languages : en
Pages : 46
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Book Description
Author: Pennsylvania State University. Libraries
Publisher:
ISBN:
Category : Mushrooms
Languages : en
Pages : 174
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Book Description
Author: Jørn Gry
Publisher: Nordic Council of Ministers
ISBN: 9289327057
Category :
Languages : en
Pages : 474
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Book Description
Mushrooms recognised as edible have been collected and cultivated for many years. In the Nordic countries, the interest for eating mushrooms has increased. In order to ensure that Nordic consumers will be supplied with safe and well characterised, edible mushrooms on the market, this publication aims at providing tools for the in-house control of actors producing and trading mushroom products. The report is divided into two volumes: a. Volume I: “Mushrooms traded as food - Nordic questionnaire and guidance list for edible mushrooms suitable for commercial marketing b. Volume II: Background information, with general information in section 1 and in section 2, risk assessments of more than 100 mushroom species All mushrooms on the lists have been risk assessed regarding their safe use as food, in particular focusing on their potential content of bioactive constituents.
