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    Effect of Growth Conditions and Trehalose Content on Cryotolerance of Bakers' Yeast in Frozen Doughs

    Effect of Growth Conditions and Trehalose Content on Cryotolerance of Bakers' Yeast in Frozen Doughs 由 Pierre Gélinas, Gisèle Fiset, Anh LeDuy, Jacques Goulet

    出版 1989
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    Artigo
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