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
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Indexing
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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
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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
View record
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New methods for optimal quality of bakery produ...
- Author(s) : QUANTE W.
- Date : 1992
- Languages : German
- Source: Brot Backwaren - vol. 40 - n. 12
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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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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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