Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products.
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Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products.
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2015 nî lūn-bûn
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name
Quantifying Effect of Lactic, ...... from Spoiled Bakery Products.
@en
type
label
Quantifying Effect of Lactic, ...... from Spoiled Bakery Products.
@en
prefLabel
Quantifying Effect of Lactic, ...... from Spoiled Bakery Products.
@en
P2093
P2860
P1476
Quantifying Effect of Lactic, ...... from Spoiled Bakery Products.
@en
P2093
Bernard Onno
Emilie Gauvry
Jeanne-Marie Membré
Stéphane Dagnas
P2860
P304
P356
10.4315/0362-028X.JFP-15-046
P577
2015-09-01T00:00:00Z