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Natalia Spychaj, Anna Pakulska, Agnieszka Tyszewska, Adonis Hilal, Anna Florowska
Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Oyster Mushrooms: potential use in the production of plant-based meat substitutes
s206711@sggw.edu.pl
The LSU AgCenter and the LSU College of Agriculture