Hongo

Effect of Different Chemical Nutrients (NPK) on Growth and Yield of Oyster Mushroom (Pleurotus ostreatus)

0
Sin votos aún
Su voto: Nada

 

Autores: 
AKM Shalahuddin
Autores: 
Kamal Uddin Ahmed
Autores: 
Md. Nuruddin Miah
Autores: 
Md. Mamunur Rashid
Autores: 
Md. Maksudul Haque
Editora: 
American-Eurasian Journal of Agricultural & Environmental Sciences
Año: 
2018

The Basics of Hardwood-Log Shiitake Mushroom Production and Marketing

0
Sin votos aún
Su voto: Nada

 

Autores: 
Gregory Frey
Editora: 
Virginia Cooperative Extension
Año: 
2015

Analysis of Bacteria, Helminthseggs and Heavy Metals in Tropical Mushrooms Sold in Selected Markets in Benin City, Nigeria

0
Sin votos aún
Su voto: Nada

 

Autores: 
E.U. Edosomwan
Autores: 
E.O. Akpaja
Autores: 
D. Iyoha
Editora: 
Botany Research International
Año: 
2013

Qualitative Estimation of Cellulases and Lignin Modifying Enzymes in Five Wild Lentinus Species Selected from North West India

0
Sin votos aún
Su voto: Nada

 

Autores: 
N.S. Atri
Autores: 
S.K. Sharma
Editora: 
World Journal of Fungal and Plant Biology
Año: 
2012

Evaluation of Wild Edible Mushrooms for Amino Acid Composition

0
Sin votos aún
Su voto: Nada

Five different species of genus Lentinus namely, Lentinus sajor-caju (Fr.) FR., L. cannatus Berk., L. torulosus (Pers.:Fr.) Lloyd, L. cladopus Lév and L. squarrosulus Mont. From Northern India were investigated. Out of five wild species of Lentinus, aspartic acid was found to be predominated fatty acid. Aspartic acid content ranged from 0.25-0.37% with maximum in L. squarrosulus (0.37%) and minimum is L. torulosus (0.25%). Arginine content ranged from 0.21-0.29% with maximum in L.

Autores: 
S. K. Sharma
Autores: 
N. S. Atri
Autores: 
R. Joshi
Autores: 
Ashu Gulati
Autores: 
Arvind Gulati
Editora: 
Academic Journal of Plant Sciences
Año: 
2012

Medicinal Properties of Pleurotus Species (Oyster Mushroom): A Review

0
Sin votos aún
Su voto: Nada

 

Autores: 
Yashvant Patel
Autores: 
Ram Naraian
Autores: 
V.K. Singh
Editora: 
World Journal of Fungal and Plant Biology
Año: 
2012

Evaluation of Antioxidant Activities and Determination of Bioactive Compounds in Two Wild Edible Termitomycetes (T. microcarpus and T. heimii)

0
Sin votos aún
Su voto: Nada

 

Autores: 
G. Johnsy
Autores: 
V. Kaviyarasan
Editora: 
World Journal of Dairy & Food Sciences
Año: 
2014

Caracterización Sensorial de Salsa a Base de Hongos (Pleurotus ostreatus) Mediante la Técnica Perfil Flash

0
Sin votos aún
Su voto: Nada

 

Autores: 
Reynaldo Justino Silva Paz
Autores: 
María Alicia Huamán Llaja
Autores: 
Karen Hurtado de Mendoza Merino
Autores: 
Noemí Bravo Araníbar
Autores: 
Alex Samuel Silva Baigorria
Editora: 
Revista Venezolana de Ciencia y Tecnología de Alimentos
Año: 
2016

Small-Scale Mushrooms Cultivation Part 2

0
Sin votos aún
Su voto: Nada

 

Following the first Agrodok booklet on mushroom cultivation (1291), this booklet focuses on those mushroom species (Volvariella and Agaricus) that can only be cultivated on fermented substrate or compost. Emphasis is placed on the minimum requirements for: growing conditions, mushroom houses and equipment, in order to avoid problems and to be cost-effective.

Autores: 
Bram van Nieuwenhuijzen
Editora: 
Agromisa
Año: 
2007

Freezing Vegetables: Mississippi State University Extension

0
Sin votos aún
Su voto: Nada

 

For Quality Frozen Vegetables Get vegetables from the garden into the freezer as quickly as possible to preserve the quality of the food. Fresh, tender vegetables are best for freezing. The fresher the vegetables when frozen, the better your product.

Autores: 
Brent Fountain
Editora: 
Mississippi State University Extension
Año: 
2016
Distribuir contenido