STUDIES ON THE YEASTS FOR THE BREWING OF SOY SAUCE(4) -Cultural Conditions of the Osmophilic Yeasts for Higher Concentration of NaCl- (간장발효에 관여하는 효모에 관한연구(제4보) -고농도 식염내성효모의 배양조건-)
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- Applied Biological Chemistry
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- v.13 no.3
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- pp.193-195
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- 1970