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

被引：0
|
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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