Formation of Diacetyl and Acetoin in Per-ferment and Bread Prepared with Leaven of Lactoacidic Streptococci and Lactobacilli

Penka Bratovanova; Пенка Братованова

Детайли

Източник: AROMA Production and Application : Proc. of the 3-rd Wartburg Aroma Symposium, Eisenach, 25 - 28 Febr. 1991 . - Potsdam-Rehbrucke : Eigenverl. Dt. Inst. fur Ernahrungsforschung
Година на издаване: 1992
Страници: с. 125 - 136

Забележка: Библиогр. с. 136, 12 загл

Действия

MLA (7th edition) Chicago / Turabian (16th edition) Harvard

Bratovanova, Penka Doncheva, Братованова, Пенка Дончева Formation of Diacetyl and Acetoin in Per-ferment and Bread Prepared with Leaven of Lactoacidic Streptococci and Lactobacilli, , 1992, с. 125 - 136.

Bratovanova, Penka Doncheva, Братованова, Пенка Дончева . Formation of Diacetyl and Acetoin in Per-ferment and Bread Prepared with Leaven of Lactoacidic Streptococci and Lactobacilli. : , 1992, с. 125 - 136.

Bratovanova, Penka Doncheva, Братованова, Пенка Дончева (1992) Formation of Diacetyl and Acetoin in Per-ferment and Bread Prepared with Leaven of Lactoacidic Streptococci and Lactobacilli, : , с. 125 - 136

* Моля, проверите цитатите за точност, преди да ги включите в работата си.

Formation of Diacetyl and Acetoin in Per-ferment and Bread Prepared with Leaven of Lactoacidic Streptococci and Lactobacilli

Детайли

Допълнителна информация

Действия