Nutritive value of wild edible and cultured mushrooms [Yenen yabani ve kültür mantarlarin besin deǧerleri]

dc.contributor.author	Akyüz, M.
dc.contributor.author	Kirbaǧ, S.
dc.date.accessioned	2021-12-16T10:13:20Z
dc.date.available	2021-12-16T10:13:20Z
dc.date.issued	2010
dc.identifier.issn	13000152
dc.identifier.uri	https://doi.org/10.3906/biy-0805-17
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/13495
dc.description.abstract	The nutritive value of Pleurotus ostreatus (Jacq. ex Fr.) Kumm., Pleurotus sajor-caju (Fr.) Singer, and Agaricus bisporus (Large) Sign. was determined. Dry matter, moisture, crude ash, protein, fat, cellulose, organic matter, and nitrogen-free extract wer
dc.language.iso	Turkish
dc.source	Turkish Journal of Biology
dc.title	Nutritive value of wild edible and cultured mushrooms [Yenen yabani ve kültür mantarlarin besin deǧerleri]
dc.type	Article
dc.identifier.issue	1
dc.identifier.startpage	97
dc.identifier.endpage	102
dc.identifier.doi	10.3906/biy-0805-17
dc.identifier.scopus	2-s2.0-76449094886
dc.identifier.volume	34

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