Studien zur Physiologie der Entwicklung der Sauerteigbakterien, 5: Ueber den Einfluss der Temperatur auf den kritischen pH-Wert von Sauerteigbakterien der Art Lactobacillus plantarum und Lb. brevis.
1975
Spicher G.
Bibliographic information
Getreide, Mehl und Brot
Volume
29
Pagination
v.328-330(12)
Language
German
Note
4 illus.; 7 ref.; Summary (De).
Translated Title
English.
[Studies of physiology for development of sour-dough-bacterials, 5: About the influence of the temperature to the pH-value of sour-doughs-bacterials Lactobacillus plantarum und Lb brevis]. [German]
Type
Journal Article; Summary
Source
Getreide,-Mehl-und-Brot (Germany, F.R.). (Dec 1975). v. 29(12) p. 328-330.
Corporate Author
Bundesforschungsanstalt fuer Getreideverarbeitung, Detmold (Germany, F.R.)
2012-11-15
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Data Provider
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