Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperatures
author
Viiard, Ene
Bessmeltseva, Marjanna
Paalme, Toomas
Sarand, Inga
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
2012
conference name, date
FoodMicro 2012 - Global Issues in Food Microbiology, 3-7 September 2012
conference location
Istanbul
subject term
rukkileib
juuretis
fermentatsioon
mikroobid
language
inglise