@misc{Malarczyk_Elżbieta_Cultivation_1992,
 author={Malarczyk, Elżbieta and Kapusta, Krystyna and Kochmańska-Rdest, Janina and Leonowicz, Andrzej},
 volume={16},
 number={1},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.16, 1 (1992)-.},
 howpublished={online},
 year={1992},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={The possibility of using milk way or brewery decoct ion for production of fungus mycelium of ediblegenus is presented in this article. Depending on the culture gender, growing mycelium is like a patch (state culture) or as spherical shreds (immersed culture). Basidiomycetes and some Ascomycetes mycelia tasteand smell as good as native mushrooms, which grow in natural environment and produce fruit bodies.Growing mycelium is a nontoxic material with above 45% of protein in dry weigth. For this reason, thecultivation in vitro of edible mushroom mycelia could be a substitute for natural growing mushrooms in thefuture.},
 title={Cultivation of edible mushrooms mycelia on waste products from food industry},
 type={Text},
 URL={http://rcin.org.pl/ichb/Content/175130/PDF/POZN271_209010_biotechnologia-1992-no1-malarczyk.pdf},
 keywords={biotechnology},
}