{"title":"Effet de divers additifs sur la survie à la lyophilisation de Lactococcus lactis","authors":"R. Couture, D. Gagné, C. Champagne","doi":"10.1016/S0315-5463(91)70156-9","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"27 3 1","pages":"224-227"},"PeriodicalIF":0.0000,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"14","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Science and Technology journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/S0315-5463(91)70156-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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