ShareSummary
The present level of knowledge on the quality of frozen bakery products is presented in the article as well as the changes of some quality parameters of these products during frozen storage.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1994-1056
- Languages: Polish
- Subject: General information
- Source: Chlodnictwo - vol. 28 - n. 3
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
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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.
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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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Wplyw róznych technologii chlodniczych na jakos...
- Author(s) : KONDRATOWICZ J., CHWASTOWSKA I.
- Date : 2006
- Languages : Polish
- Source: Chlodnictwo - n. 8
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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.
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Vitesse de congélation et qualité : application...
- Author(s) : LE BAIL A., HAVET M., PASCO M., CHOUROT J. M.
- Date : 1997/11
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 978
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