prindi

Properties and microbial population stability of model rye sourdough composed from bacteria isolated from industrial rye sourdough

autor
Bessmeltseva, Marjanna
Viiard, Ene
Sarand, Inga
vastutusandmed
Marjanna Bessmeltseva, Ene Viiard and Inga Sarand
allikas
Food and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010
ilmumiskoht
[Tallinn]
kirjastus/väljaandja
TTÜ kirjastus
ilmumisaasta
2010
leheküljed
p. 91-92
seeria-sari
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 17
konverentsi nimetus, aeg
the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010
konverentsi toimumispaik
Tallinn
märksõna
rukis
juuretis
bakterid
mikroobid
ISSN
1406-2712
ISBN
978-9949-23-034-1
märkused
Bibliogr.: 1 ref
keel
inglise
Bessmeltseva, M., Viiard, E., Sarand, I. Properties and microbial population stability of model rye sourdough composed from bacteria isolated from industrial rye sourdough // Food and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010. [Tallinn] : TTÜ kirjastus, 2010. p. 91-92. (Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 17).