GEORGESCU, A., & RADUCANU, D. (2017). MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE. Alma Mater Publishing House "Vasile Alecsandri" University of Bacau.
Style de citation Chicago (17e éd.)GEORGESCU, ANA-MARIA, et DUMITRA RADUCANU. MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE. Alma Mater Publishing House "Vasile Alecsandri" University of Bacau, 2017.
Style de citation MLA (8e éd.)GEORGESCU, ANA-MARIA, et DUMITRA RADUCANU. MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE. Alma Mater Publishing House "Vasile Alecsandri" University of Bacau, 2017.
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