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

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
konverentsi nimetus, aeg
FoodMicro 2012 - Global Issues in Food Microbiology, 3-7 September 2012
konverentsi toimumispaik
Istanbul
keel
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.