Skip to Content
Toggle navigation
Switch language
English
Switch language
Deutsch
English
Español
Français
Italiano
Português do Brasil
中文
Login
ScholarsArchive@OSU
Home
About
Help
Contact
Search ScholarsArchive@OSU
Go
Advanced Search
APA
Yamada, M.
(1989).
Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products.
: Oregon State University.