Beruflich Dokumente
Kultur Dokumente
Brandon, H. (2013, November 2). Imported Foods: How Safe Are They? Western
https://business.inquirer.net
Chin, A. (2016). Eating wildly: foraging for life, love, and the perfect meal. New
http://www.doingbusiness.org/data/exploreeconomies/philippines/sub/cebu-city
Gestupa, E. J. (2016, October 16). Mushroom cultivation flourishing in Bicol.
Retrieved October 23, 2016, from
http://www.philstar.com/agriculture/2016/10/23/1636315/mushroom-cultivation-
flourishing-bicol
Greene, J. (2016). In pursuit of wild edibles: a forager's tour. Charlottesville:
0AK1Gn9tomHd6ChxTKlj5TCRnl5mRI3lfM&v=1&r=http%3a%2f
%2ftourism.gov.ph%2fPages%2fIndustryPerformance.aspx&p=DevEx,5087.1
Jhune, C., Leem, H., Park, H., Lee, C., Weon, H., Seok, S., . . . Sung, G. (2014).
Identification of oyster mushroom green mold pathogen that causes and
pathological characteristics. Journal of Mushroom,12(2), 132-137.
doi:10.14480/jm.2014.12.2.132
Mago, P., Singh, L., & Gunwal, I. (2012). Biowaste management through
commerical production of oyster mushroom. New Delhi, India: VL Media
Solutions.
Michael, H. W., Bultosa, G., & Pant, L. M. (2011). Nutritional contents of three
edible oyster mushrooms grown on two substrates at Haramaya, Ethiopia, and
sensory properties of boiled mushroom and mushroom sauce. International
Journal of Food Science & Technology,46(4), 732-738. doi:10.1111/j.1365-
2621.2010.02543.x
Mushroom Farming, Method 1. (2013, January 23). Retrieved August 14, 2016,
from http://www.mixph.com/mushroom-farming-method-1/
Musselman, L. J., & Wiggins, H. J. (2013). The quick guide to wild edible plants:
easy to pick, easy to prepare. Baltimore: The Johns Hopkins University Press.
Ramo, L. V. (2016, November 11). Mushroom Production Guide. Retrieved
December 12, 2016, from http://www.pinoybisnes.com/agri-business/mushroom-
production-guide/
Rivas, L. (2014, February 1). Getting Back to the Root of Things. Latino Leaders.
Sa'ari, S. B. (2015). The effects of ground oyster mushroom (pleurotus sajorcaju) in the nutritional enhancement, physicochemical properties and structural
changes of herbal seasoning.