The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye. / Rosenquist, H.; Hansen, Å.
In: Food Microbiology, Vol. 17, 2000, p. 241-250.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Rosenquist, H & Hansen, Å 2000, 'The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye', Food Microbiology, vol. 17, pp. 241-250. <http://www.idealibrary.com/links/doi/10.1006/fmic.1999.0313/pdf>
APA
Rosenquist, H., & Hansen, Å. (2000). The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye. Food Microbiology, 17, 241-250. http://www.idealibrary.com/links/doi/10.1006/fmic.1999.0313/pdf
Vancouver
Rosenquist H, Hansen Å. The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye. Food Microbiology. 2000;17:241-250.
Author
Bibtex
@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",
}
RIS
TY - JOUR
T1 - The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye
AU - Rosenquist, H.
AU - Hansen, Å.
PY - 2000
Y1 - 2000
M3 - Journal article
VL - 17
SP - 241
EP - 250
JO - Food Microbiology
JF - Food Microbiology
SN - 0740-0020
ER -
ID: 7760518