GEORGESCU A-M, RADUCANU D. MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE. JESR [Internet]. 2017Sep.28 [cited 2024Nov.5];23(3):12-8. Available from: https://jesr.ub.ro/index.php/1/article/view/75