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სამეცნიერო სტატია научная статья 1989 nî lūn-bûn mokslinis straipsnis wetenschappelijk artikel 1989年论文 επιστημονικό άρθρο artigo científico (publicado na 1989) artikulong pang-agham article scientifique (publié 1989) 1989年论文 articol științific 1989年論文 научни чланак bilimsel makale bài báo khoa học vedecký článok teaduslik artikkel vědecký článek vitenskapelig artikkel наукова стаття, опублікована в жовтні 1989 مقالة علمية نشرت في أكتوبر 1989 سائنسی مضمون tieteellinen artikkeli 1989年论文 мақолаи илмӣ 1989年論文 videnskabelig artikel (udgivet 1989) scienca artikolo мақолаи илмӣ tudományos cikk artículu científicu espublizáu en 1989 1989年論文 vitskapeleg artikkel 1989年论文 article científic 1989年論文 บทความทางวิทยาศาสตร์ 1989년 논문 artículo científico publicado en 1989 научна статия vetenskaplig artikel научни чланак artigo científico naučni članak 1989年论文 artigo científico (publicado na 1989) artikull shkencor wissenschaftlicher Artikel article scientific articolo scientifico 1989年论文 1989年論文 مقالهٔ علمی scientific article artykuł naukowy 1989年の論文 מאמר מדעי գիտական հոդված ১৯৮৯-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ
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Fiset G Goulet J Leduy A Gélinas P
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Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs. Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs. Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs.
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Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs. Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs. Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs.
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Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs. Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs. Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs.
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Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs
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