Characterization of the Yeast Population from Traditional Corn and Rye Bread Doughs

AuthID
 P-001-DSF
2
Author(s)
Tipo de Documento
Article
Year published
1996
Publicado
in LETTERS IN APPLIED MICROBIOLOGY, ISSN: 0266-8254
Volume: 23, Número: 3, Páginas: 154-158 (5)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-0029822554
Wos: WOS:A1996VG84700006
Source Identifiers
ISSN: 0266-8254
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