ShareBread and pastries. A challenge for the sector: how can quality and practical aspects be combined?
Pain et viennoiseries. Un challenge à relever pour le secteur : comment combiner qualité et praticité ?
Author(s) : BURNER S.
Type of article: Article
Details
- Original title: Pain et viennoiseries. Un challenge à relever pour le secteur : comment combiner qualité et praticité ?
- Record ID : 2001-2343
- Languages: French
- Source: Monde Surgelé - n. 63
- Publication date: 2000/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
View record
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QUALITY CONSIDERATIONS IN FREEZING OF DOUGH AND...
- Author(s) : LINKO P., KARHUNEN A.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 745-749; 1 fig.; 4 tabl.; 16 ref.
View record
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APPLYING FREEZING TO NON-GLUTEN BREAD DURABILITY.
- Author(s) : KULAGOWSKA A., WLODARCZYK M.
- Date : 1989
- Languages : Polish
- Source: Chlodnictwo - vol. 24 - n. 6
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The yield in volume of individual breads, as a ...
- Author(s) : KRAFT U., GLOE A., LOSCHE K.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 3
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LA CONGELATION DES PATES A PAINS COMME EVOLUTIO...
- Author(s) : DEVEAUX R.
- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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