| Journal Call no. | LG51.H5H57 |
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| Article Title | Xianggu mushroom : how to make it palatable to both the taste buds and the pocket. |
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| Is Part Of | Chinese University bulletin ; Spr/Sum 1996, p.26-27, illus. |
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| Abstract | Since 1993, Prof. H. S. Kwan of the Xianggu mushroom molecular biology research programme at The Chinese University of Hong Kong has striven to make Xianggu more palatable to both the taste buds and the pocket. The programme tries to develop and apply state-of-art molecular biological technology for the improvement of Xianggu mushroom strains, and three of its projects have received funding from the Research Grants Council three years in a row since 1993. |
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