Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mahbuba Moonmoon"'
Publikováno v:
Food Security. 15:673-692
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75b411996814be7f02691175d867dcbb
https://doi.org/10.1007/s12571-023-01359-3
https://doi.org/10.1007/s12571-023-01359-3
Autor:
Mahbuba Moonmoon, Saleh Ahmed, Md. Asaduzzaman Khan, Kamal Hossain, Mousumi Tania, Md. Nazim Uddin, Nasrat Jahan Shelly
Publikováno v:
Saudi Journal of Biological Sciences. 18:323-328
The cultivation of shiitake mushroom (Lentinus edodes) is increasing rapidly in Bangladesh due to its nutritional and medicinal importance with excellent flavor and longer shelf life. With the aim of increased production, we have cultivated L. edodes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f0b4cf818d12e72fd3b9f7e4e0ea5e2
https://doi.org/10.1016/j.sjbs.2010.12.008
https://doi.org/10.1016/j.sjbs.2010.12.008
Autor:
Shams Forruque Ahmed, S. Yesmin, Md. Nazim Uddin, Mahbuba Moonmoon, Mousumi Tania, Md. Asaduzzaman Khan
Publikováno v:
Journal of Scientific Research. 3:161
Oyster mushrooms ( Pleurotus spp.) are widely cultivated all over the world. Its production is remarkably affected by the environmental conditions like temperature and relative humidity. In this study, we investigated the production of four species o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e06820dd4c527bfaa1deea9fabf6afa2
https://doi.org/10.3329/jsr.v3i1.6130
https://doi.org/10.3329/jsr.v3i1.6130
Publikováno v:
Saudi Journal of Biological Sciences. (4):341-345
Pleurotus eryngii is a popular mushroom due to its excellent consistency of cap and stem, culinary qualities and longer shelf life. In Bangladesh, where Pleurotus mushrooms are very popular, P. eryngii may take position among the consumers, but curre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::538e59d8205ec0d1fd34d33085605ba5
Publikováno v:
Food Security; Jun2023, Vol. 15 Issue 3, p673-692, 20p
Publikováno v:
Food Weekly News; 4/27/2023, p195-195, 1p