If and when economic conditions and technological advances become favorable, fungi may some day be significant in furnishing human food through their protein-synthesizing capacity. The yeast, Torulopsis, has already been utilized on a commercial scale in this direction in Germany, Jamaica, South Africa, India, California and Wisconsin. © 1957, The New York Botanical Garden. All rights reserved.
CITATION STYLE
Gilbert, F. A., & Robinson, R. F. (1957). Food from fungi. Economic Botany, 11(2), 126–145. https://doi.org/10.1007/BF02985303
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