SONDERDRUCK aus Characterization, Production and Application of Food Flavours : Proceedings of the 2nd Wartburg Aroma Symposium, Berlin, 16 - 19 Nov. 1987 . - Berlin : Akademie-Verl.
Издателство
Abhandlungen der Akademie der Wissenschaften der D
Братованова, П. Influence of Bulgarian Lactic Acid Leaven on the Formation of Aroma Compounds in Pre-ferment and in Bread Prepared by Intensive Kneading. Abhandlungen der Akademie der Wissenschaften der D, 1988 с. 165 - 174,.
Братованова, П. Influence of Bulgarian Lactic Acid Leaven on the Formation of Aroma Compounds in Pre-ferment and in Bread Prepared by Intensive Kneading. Abhandlungen der Akademie der Wissenschaften der D, 1988 с. 165 - 174,.
Братованова, П. (1988) Influence of Bulgarian Lactic Acid Leaven on the Formation of Aroma Compounds in Pre-ferment and in Bread Prepared by Intensive Kneading, Abhandlungen der Akademie der Wissenschaften der D с. 165 - 174,.
Братованова, П. (1988). Influence of Bulgarian Lactic Acid Leaven on the Formation of Aroma Compounds in Pre-ferment and in Bread Prepared by Intensive Kneading. Abhandlungen der Akademie der Wissenschaften der D, с. 165 - 174.
Братованова П. Influence of Bulgarian Lactic Acid Leaven on the Formation of Aroma Compounds in Pre-ferment and in Bread Prepared by Intensive Kneading. Abhandlungen der Akademie der Wissenschaften der D; 1988. p. с. 165 - 174.
