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Wpływ różnych stężeń cukru na wytwarzanie ubocznych produktów fermentacji przez niektóre rasy drożdży winiarskich. Część I. Wytwarzanie wyższych alkoholi i estrów

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https://hdl.handle.net/20.500.12838/d084f572-3559-4d24-93e3-e1777c68ba67

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26_Bujak_Stanislaw_Podgorska_Eugenia_Wplyw_roznych_stezen_cukru_na_wytwarzanie_ubocznych_produktow.pdf (93 MB)

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  • Text version: Final published
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