ShareEffects of various refrigeration technologies on the quality of bakery products.
Wplyw róznych technologii chlodniczych na jakosc wyrobów piekarniczych.
Author(s) : KONDRATOWICZ J., CHWASTOWSKA I.
Type of article: Article
Details
- Original title: Wplyw róznych technologii chlodniczych na jakosc wyrobów piekarniczych.
- Record ID : 2006-3031
- Languages: Polish
- Subject: Technology
- Source: Chlodnictwo - n. 8
- Publication date: 2006
Links
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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
View record
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Changes of quality parameters of bakery product...
- Author(s) : FIK M., CELEJ A.
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 3
View record
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Refrigeration of baked foodstuffs.
- Author(s) : BAILEY C., CAUVAIN S. P.
- Date : 1994/03/03
- Languages : English
- Source: Inst. Refrig., Adv. Proof - 8 p.; 9 fig.; 1 tabl.; 7 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