EFFECT OF STORAGE ON THE NUCLEIC ACID COMPOSITION OF BAKER'S YEAST*
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1974.tb03616.x/fullpdf
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1. Roles for Replicative Deactivation in Yeast-Ethanol Fermentations;Critical Reviews in Biotechnology;1990-01
2. RESERVE CARBOHYDRATE METABOLISM AND CELL SURVIVAL IN AEROBICALLY STARVING BAKER'S YEAST;Journal of the Institute of Brewing;1981-05-06
3. CHANGES IN CYTOCHROME LEVELS DURING THE STORAGE OF BAKER'S YEAST AT DIFFERENT TEMPERATURES;Journal of the Institute of Brewing;1976-09-10
4. COMPARISON OF METHODS FOR THE DETERMINATION OF CELL VIABILITY IN STORED BAKER'S YEAST;Journal of the Institute of Brewing;1976-09-10
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