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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/8484

Title: 以基因工程方式提高麵包酵母菌的抗凍性及耐滲透壓性
Enhancement of Cryoresistance and Osmotolerance of Baker's Yeast by Genetic Engineering
Authors: 方翠筠
Contributors: NTOU:Department of Food Science
Keywords: 麵包酵母菌;基因工程;抗凍性;耐滲透壓性
Baker's yeast;Genetic engineering;Cryoresistance;Osmotolerance
Date: 2001-01
Issue Date: 2011-06-28T05:51:18Z
Publisher: 行政院國家科學委員會
Relation: NSC90-2313-B019-013
URI: http://ntour.ntou.edu.tw/ir/handle/987654321/8484
Appears in Collections:[食品科學系] 研究計畫

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