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Mycologia Volume 47, 1955 - Issue 5
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Articles

Biosynthetic Potentialities of Higher Fungi

William D. GrayDepartment of Botany and Plant PathologyThe Ohio State UniversityColumbus10, Ohio
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William R. BushnellDepartment of Botany and Plant PathologyThe Ohio State UniversityColumbus10, Ohio
Pages 646-663 | Published online: 13 Sep 2018

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Read on this site (2)

WilliamD. Gray & C. W. Hesseltine. (1970) The use of fungi as food and in food processing. C R C Critical Reviews in Food Technology 1:2, pages 225-329.
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William R. Bushnell. (1957) Acidic Metabolic Products of Polyporus Sulphureus. Mycologia 49:5, pages 623-635.
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Articles from other publishers (5)

R. Vincent Miller, D. Wayne Kellogg, Vicente D. Villa & Eugene E. Staffeldt. (1979) Evaluation of Myrothecium verrucaria as a Nutrient Source for Ruminants. Journal of Dairy Science 62:9, pages 1464-1468.
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D. R. Thornton. (1965) The molar growth yields of a range of micro-organisms. Experientia 21:7, pages 384-384.
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E. G. Pringsheim, Th. Schmucker, G. Linnemann, W. Schwartz, Virgil Greene Lilly, Heinz Kern, Lothar Geitler, A. Quispel, Elias Melin, L. Tóth & Bernhard Rademacher. 1959. Heterotrophie / Heterotrophy. Heterotrophie / Heterotrophy 179 706 .
Wm. Bridge Cooke. (1958) The ecology of the fungi. The Botanical Review 24:6, pages 341-429.
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F. Reusser, J. F. T. Spencer & H. R. Sallans. (1958) Protein and Fat Content of Some Mushrooms Grown in Submerged Culture. Applied Microbiology 6:1, pages 1-4.
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