täiskirje prindi

Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scale

autor
vastutusandmed
Emili Aus, Rain Kuldjarv, Anne Meikas, Helen Vaikma, Marina Junusova
allikas
ilmumiskoht
Jelgava
kirjastus/väljaandja
ilmumisaasta
leheküljed
p. 103
konverentsi nimetus, aeg
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
konverentsi toimumispaik
Jelgava, Latvia
leitav
ISSN
2501-0190
ISBN
978-9984-48-411-2
TTÜ struktuuriüksus
keel
inglise
Aus, E., Kuldjärv, R., Meikas, A., Vaikma, H., Junusova, M. Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scale // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 103. https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf