SIGNIFICANCE OF YEASTS AND MOLDS IN FOODS

被引：0
作者：
ANDERSON, AW [1 ]
机构：
[1] OREGON STATE UNIV, DEPT MICROBIOL, CORVALLIS, OR 97331 USA
来源：
FOOD TECHNOLOGY | 1977年 / 31卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：47 / 51
页数：5
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