Viiard, E., Bessmeltseva, M., Paalme, T., Sarand, I.

täiskirje prindi

Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperatures

autor

Viiard, Ene

Bessmeltseva, Marjanna

Paalme, Toomas

Sarand, Inga

vastutusandmed

E. Viiard, M. Bessmeltseva, T. Paalme, I. Sarand

allikas

FoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts

ilmumiskoht

[Istanbul]

ilmumisaasta

2012

konverentsi nimetus, aeg

FoodMicro 2012 - Global Issues in Food Microbiology, 3-7 September 2012

konverentsi toimumispaik

Istanbul

keel

inglise

Märksõnad ja võtmesõnad

märksõna

rukkileib

juuretis

fermentatsioon

mikroobid

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.