[Nutritive value of mushrooms]
1988
Zadrazil, F. (Bundesforschungsanstalt fuer Landwirtschaft, Braunschweig (Germany, F.R.). Inst. fuer Bodenbiologie)
Edible mushrooms have low carbohydrate and fat content. The protein content is on average, higher than that of other vegetables. The digestibility and quality of the receptacles depend greatly on the type of mushroom and the cultivation technology. The major value of edible mushrooms in developing countries is that they can be produced, without requiring additional land, on plant remains which are indigestible for animals.
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书目信息
其它主题
Matiere digestible totale; Teneur en proteines/ pays en developpement; Sustrato; Contenido proteico/ paises en desarrollo; Projet de developpement
语言
德语
注释
1 ill. 2 tables.
1990-08-15
AGRIS AP
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