Aspectos fisiológicos da adaptação de Lactobacillus vini à fermentação alcoólica industrial
Submitted by Haroudo Xavier Filho (haroudo.xavierfo@ufpe.br) on 2016-04-20T14:35:10Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Ribas tese vf.pdf: 2036236 bytes, checksum: 4d1f446720dbedcab34a1394932ee78f (MD5) === Made available in DSpace on 2016...
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| Language: | br |
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Universidade Federal de Pernambuco
2016
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| Online Access: | https://repositorio.ufpe.br/handle/123456789/16742 |