Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperatures
autor
Viiard, Ene
Bessmeltseva, Marjanna
Paalme, Toomas
Sarand, Inga
vastutusandmed
E. Viiard, M. Bessmeltseva, T. Paalme, I. Sarand
allikas
FoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts
ilmumiskoht
[Istanbul]
ilmumisaasta
2012
konverentsi nimetus, aeg
FoodMicro 2012 - Global Issues in Food Microbiology, 3-7 September 2012
konverentsi toimumispaik
Istanbul
keel
inglise