JOSE ANTONIO PRIETO ALAMAN Instituto INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS Grupos Contactar Articulos Books Chapters of books Congresses and conferences Patents Adaptive evolution of baker's yeast in a dough-like environment enhances freeze and salinity tolerance 1970 Microbial Biotechnology Volume: Initial page: 210 End page: 221 Authors: Aguilera, J.;Andreu, P.;Randez-Gil, F.;Prieto, J.A. Título Aplicar Título Aplicar