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AgricultureFood ScienceMicrobiologyFood MicrobiologyFood PreservationRheologyBakery MicrobiologyDough RheologyFood FermentationFood FreezingFood Preservation MicrobiologyStorage StabilityBaker's YeastDough ConsistencyDough StabilityFrozen StorageMicrobial Metabolism In DoughMicrobial Quality AssessmentQuality Changes During Freezing
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Cryobiology: The Freezing of Biological Systems
Harold M. Farrell, Edward D. Wickham, Joseph Unruh et al. · Food Hydrocolloids · 2001 · 232 citations