The mushroom body represents the main sensory integrative center of an insect s brain and plays a major role in the adaptation of behavioral responses to the environment.

Used different concentrations of edible organic acid admixture or common salt and organic acid admixture or common salt alone, to infuse the fruit-body of mushrooms.

Analysis of Prochloraz Residue in Mushroom with Liquid Chromatography/Mass Spectrometry;

Development of low-calorie kelp-mushroom beverage;

The Application of HACCP in Mushroom Made by Freeze-dry Technique;

Cultivation Technigue of Agaricus bisporus at the Northwest High Plateau of China;

Physical and chemical properties of three industrial or agricultural wastes and their influence on growth of the mushroom(Agaricus bisporus) as casing soil;

Occurrence and integrated control of the Agaricus bisporus wet bull caused by Mycogone perniciosa magn;

DNA Fingerprinting Identifi Cation of Isolate in Mushrooms;

This paper introduces the technological processing of the quick freezing of mushrooms, and makes an analytically study of the principle of brown staining by enzyme catalysis and the method of preserving the nataral Colour of mushrooms.

04mm thickness) for mushrooms.