Microbial stability of rye sour dough

H. Rosenkvist, Å. Hansen

Originalsprog	Engelsk
Titel	Ikke angivet
Redaktører	M. Uusisuo
Antal sider	1
Forlag	Nordic Industrial Fund
Publikationsdato	1996
Sider	101
Status	Udgivet - 1996
Begivenhed	Future, Culture and Know-how : 2. NordFood Conference, 1996, Reykjavik - Varighed: 29 nov. 2010 → …

Konference	Future, Culture and Know-how : 2. NordFood Conference, 1996, Reykjavik
Periode	29/11/2010 → …

Citationsformater

@inproceedings{108fce90a1b711ddb6ae000ea68e967b,

title = "Microbial stability of rye sour dough",

author = "H. Rosenkvist and {\AA}. Hansen",

year = "1996",

language = "English",

pages = "101",

editor = "M. Uusisuo",

booktitle = "Ikke angivet",

publisher = "Nordic Industrial Fund",

note = "Future, Culture and Know-how : 2. NordFood Conference, 1996, Reykjavik ; Conference date: 29-11-2010",

}