Comparison of lactic acid bacteria population in the continously propagated industrial rye sourdoudh starter and the original lyophilised starter
author
statement of authorship
E.Viiard, S.Morozova and I.Sarand
journal volume number month
16
year of publication
pages
p. 10-21 : ill
subject term
ISSN
1406-2712
notes
Bibliogr. p. 19-20
review
Kokkuvõte: Tööstusliku rukkihaputaigna juuretise ja lüofiliseeritud starterkultuuri piimhappebakterite populatsioonide võrdlus
language
inglise
Viiard, E., Morozozova, S., Sarand, I. Comparison of lactic acid bacteria population in the continously propagated industrial rye sourdoudh starter and the original lyophilised starter // Food and nutrition = Toit ja toitumine (2009) 16, p. 10-21 : ill.