EFFECT OF START WORT ON INITIAL PERIOD OF BAKERS YEAST FERMENTATION

被引：1

|

作者：

BERAN, K

HOSPODKA, J

HAUBA, L

机构：

来源：

FOLIA MICROBIOLOGICA | 1961年 / 6卷 / 02期

关键词：

D O I：

10.1007/BF02868230

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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页码：86 / &

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