Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperatures
statement of authorship
E. Viiard, M. Bessmeltseva, T. Paalme, I. Sarand
source
FoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts
location of publication
[Istanbul]
year of publication
conference name, date
FoodMicro 2012 - Global Issues in Food Microbiology, 3-7 September 2012
conference location
Istanbul
language
inglise
Viiard, E., Bessmeltseva, M., Paalme, T., Sarand, I. Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperatures // FoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts. [Istanbul], 2012.