ShareEurope: the frozen-dough market is expanding.
Europe : le marché des pâtons surgelés gagne en maturité.
Author(s) : GHENASIA N.
Type of article: Article
Details
- Original title: Europe : le marché des pâtons surgelés gagne en maturité.
- Record ID : 2002-2532
- Languages: French
- Subject: Figures, economy
- Source: Bull. CFCE, VIPS - n. 2
- Publication date: 2002/02
- Document available for consultation in the library of the IIR headquarters only.
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Espagne : le marché des pâtons surgelés.
- Author(s) : GHENASIA N.
- Date : 2002/11
- Languages : French
- Source: Bull. CFCE, VIPS - n. 11
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USE OF REFRIGERATION IN BREAD MAKING.
- Author(s) : SAROJKO E. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
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STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
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FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
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