Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scale
autor
vastutusandmed
Emili Aus, Rain Kuldjarv, Anne Meikas, Helen Vaikma, Marina Junusova
ilmumiskoht
Jelgava
kirjastus/väljaandja
ilmumisaasta
leheküljed
p. 103
konverentsi nimetus, aeg
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
konverentsi toimumispaik
Jelgava, Latvia
märksõna
kohamärksõna
võtmesõna
ISSN
2501-0190
ISBN
978-9984-48-411-2
klassifikaator
TTÜ struktuuriüksus
keel
inglise
Aus, E., Kuldjärv, R., Meikas, A., Vaikma, H., Janusova, M. Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scale // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 103. https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf