EFFECTS OF DEEP-FREEZING ON BAKERS-YEAST IN THE PRODUCTION OF WHEAT PASTRIES

被引：0
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作者：
BRUMMER, JM
机构：
来源：
DEUTSCHE LEBENSMITTEL-RUNDSCHAU | 1988年 / 84卷 / 02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：48 / 48
页数：1
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