A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread
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Източник
Проблеми формування асортименту, якостi i екологiчноi безпечностi товарiв : Матерiали III-оi Мiжнародноi науково-практичноi конференцii, 12 листопада 2015 року
A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread. Львiв: Растр-7, 2015 с. 127 - 130, ISBN 978-617-7045-98-3.
A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread. Львiв: Растр-7, 2015 с. 127 - 130, ISBN 978-617-7045-98-3.
(2015) A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread, Львiв: Растр-7 с. 127 - 130, ISBN 978-617-7045-98-3.
(2015). A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread. Львiв: Растр-7, с. 127 - 130.
A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread. Львiв: Растр-7; 2015. p. с. 127 - 130. ISBN: ISBN 978-617-7045-98-3.
