Annotation:
The aim of the article is to analyze the study of cultured mushroom «Oyster mushroom». On the basis of laboratory experiments on the grown mushroom recipes of meat semi-finished products with its use are developed. After passing laboratory tests, meat products were recommended for population nutrition. The healing properties and ease of growing a cultivated mushroom are noted.
Open article
Year of release:
2018
Number of the journal:
1(69)
Heading: Technical sciences and technologies