FERMENTATION ACTIVITY AND SURVIVAL OF YEAST IN FROZEN FERMENTED AND UNFERMENTED DOUGHS

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作者：

GODKIN, WJ

CATHCART, WH

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来源：

FOOD TECHNOLOGY | 1949年 / 3卷 / 04期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：139 / 146

页数：8

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