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Establishment of Microbial Consortia in Semi-solid Laboratory Rye Sourdoughs During Continuous Propagation at Different Fermentation Temperatures

Viiard, E.; Bessmeltseva, M.; Paalme, T.; Sarand, I. (2012). Establishment of Microbial Consortia in Semi-solid Laboratory Rye Sourdoughs During Continuous Propagation at Different Fermentation Temperatures. FoodMicro2012 Book of Abstracts: FoodMicro 2012 - Global Issues in Food Microbiology.
publitseeritud konverentsiettekanne
Viiard, E.; Bessmeltseva, M.; Paalme, T.; Sarand, I.
  • Inglise
FoodMicro2012 Book of Abstracts
FoodMicro 2012 - Global Issues in Food Microbiology
2012
Ilmunud
5.2. Konverentsiteesid, mis ei kuulu valdkonda 5.1
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