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, Пенка Дончева 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, Пенка Дончева .
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, Пенка Дончева (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
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