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Automatic method for evaluating the activity of sourdough strains based on gas pressure measurements

✍ Scribed by Marion Wick; Jean-Jacques Vanhoutte; Alain Adhemard; Georges Turini; Jean-Michel Lebeault


Book ID
105953899
Publisher
Springer
Year
2001
Tongue
English
Weight
112 KB
Volume
55
Category
Article
ISSN
1432-0614

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