Sensory characteristics and chemical analysis of birch sap drinks fermented with different starter cultures
author
statement of authorship
R. Kuldjärv, S. Rosenvald
location of publication
[S.l.]
publisher
year of publication
pages
p. [P2.1.49]
conference name, date
12th Pangborn Sensory Science Symposium, 20-24 August, 2017
conference location
Rhode Island, USA
TTÜ department
language
inglise
subject term
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].