The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Microbiology |
| Volume | 17 |
| Pages (from-to) | 241-250 |
| Number of pages | 10 |
| ISSN | 0740-0020 |
| Publication status | Published - 2000 |
ID: 7760518