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Sensory characteristics and chemical analysis of birch sap drinks fermented with different starter cultures

author
Kuldjärv, Rain
Rosenvald, Sirli
statement of authorship
R. Kuldjärv, S. Rosenvald
source
12th Pangborn Sensory Science Symposium : 20-24 August 2017, Rhode Island Convention Center, Providence, Rhode Island, USA
location of publication
[S.l.]
publisher
Elsevier
year of publication
2017
pages
p. [P2.1.49]
conference name, date
12th Pangborn Sensory Science Symposium, 20-24 August, 2017
conference location
Rhode Island, USA
subject term
kasemahl
mahlad
keemiline analüüs
TTÜ department
keemia ja biotehnoloogia instituut
language
inglise
Kuldjärv, R., Rosenvald, S. Sensory characteristics and chemical analysis of birch sap drinks fermented with different starter cultures // 12th Pangborn Sensory Science Symposium : 20-24 August 2017, Rhode Island Convention Center, Providence, Rhode Island, USA. [S.l.] : Elsevier, 2017. p. [P2.1.49].