Search Results - "Mihhalevski, A" :: K.UTB vyhledávací portál

Evaluation of the microbial community in industrial rye sourdough upon continuous back–slopping propagation revealed Lactobacillus helveticus as the dominant species

by Viiard, E., Mihhalevski, A., Rühka, T., Paalme, T., Sarand, I.
Published in Journal of applied microbiology (01.02.2013)

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Journal Article

by Mihhalevski, A, Sarand, I, Viiard, E, Salumets, A, Paalme, T
Published in Journal of applied microbiology (01.02.2011)

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Journal Article

by Tohver, M, Kann, A, Täht, R, Mihhalevski, A, Hakman, J
Published in Food chemistry (2005)

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Journal Article

by Mihhalevski, A., Sarand, I., Viiard, E., Salumets, A., Paalme, T.
Published in Journal of applied microbiology (01.02.2011)

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Journal Article