Open Access Library Journal
Vol.3 No.11(2016), Paper ID 72005, 10
pages
DOI:10.4236/oalib.1103154
Study on Quality and Safety Risk Factors of Edible Fungi and Preventive Measures: Take China as an Example
Fengjuan Jia, Yueming Wang, Zhiqing Gong, Wenjia Cui, Yansheng Wang, Wenliang Wang
Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
Copyright © 2016 Fengjuan Jia, Yueming Wang, Zhiqing Gong, Wenjia Cui, Yansheng Wang, Wenliang Wang et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Jia, F. , Wang, Y. , Gong, Z. , Cui, W. , Wang, Y. and Wang, W. (2016) Study on Quality and Safety Risk Factors of Edible Fungi and Preventive Measures: Take China as an Example.
Open Access Library Journal,
3, 1-10. doi:
10.4236/oalib.1103154.