| 000 | 01095 a2200349 4500 | ||
|---|---|---|---|
| 005 | 20250516181451.0 | ||
| 264 | 0 | _c20140623 | |
| 008 | 201406s 0 0 eng d | ||
| 022 | _a1095-9998 | ||
| 024 | 7 |
_a10.1016/j.fm.2013.06.002 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDe Vuyst, L | |
| 245 | 0 | 0 |
_aMicrobial ecology of sourdough fermentations: diverse or uniform? _h[electronic resource] |
| 260 |
_bFood microbiology _cFeb 2014 |
||
| 300 |
_a11-29 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Review | ||
| 650 | 0 | 4 | _aBiodiversity |
| 650 | 0 | 4 |
_aBread _xanalysis |
| 650 | 0 | 4 | _aEcosystem |
| 650 | 0 | 4 |
_aEdible Grain _xchemistry |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 |
_aFlour _xanalysis |
| 650 | 0 | 4 |
_aLactobacillus _xclassification |
| 650 | 0 | 4 |
_aYeasts _xclassification |
| 700 | 1 | _aVan Kerrebroeck, S | |
| 700 | 1 | _aHarth, H | |
| 700 | 1 | _aHuys, G | |
| 700 | 1 | _aDaniel, H-M | |
| 700 | 1 | _aWeckx, S | |
| 773 | 0 |
_tFood microbiology _gvol. 37 _gp. 11-29 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.fm.2013.06.002 _zAvailable from publisher's website |
| 999 |
_c23265426 _d23265426 |
||