See veebileht kasutab küpsiseid kasutaja sessiooni andmete hoidmiseks. Veebilehe kasutamisega nõustute ETISe kasutustingimustega. Loe rohkem
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Temperature effect on population dynamics of Lactic Acid Bacteria During 56-day Long spontaneously initiated rye sourdough process

Bessmeltseva, Marianna; Viiard, Ene; Paalme, Toomas; Sarand, Inga (2011). Temperature effect on population dynamics of Lactic Acid Bacteria During 56-day Long spontaneously initiated rye sourdough process. Book of Abstracts: 1th Symposium on Lactic Acid Bacteria: 10th Symposium on Lactic Acid Bacteria, Egmond aan Zee, the Netherlands, August 28 to September 1, 2011.
publitseeritud konverentsiettekanne
Bessmeltseva, Marianna; Viiard, Ene; Paalme, Toomas; Sarand, Inga
  • Inglise
Book of Abstracts: 1th Symposium on Lactic Acid Bacteria
10th Symposium on Lactic Acid Bacteria, Egmond aan Zee, the Netherlands, August 28 to September 1, 2011
2011
Ilmunud
5.2. Konverentsiteesid, mis ei kuulu valdkonda 5.1
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