The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye

H. Rosenquist, Å. Hansen

53 Citations (Scopus)

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@article{bf6cc060a1b911ddb6ae000ea68e967b,

title = "The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye",

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

year = "2000",

language = "English",

volume = "17",

pages = "241--250",

journal = "Food Microbiology",

issn = "0740-0020",

publisher = "Academic Press",

}