ShareFREEZING PRESERVATION OF BAKERY PRODUCTS.
Type of article: Book chapter
Summary
OPERATING PRINCIPLES OF COOLING AND FREEZING UNITS FOR BREAD, BAKERY PRODUCTS AND THEIR RAW MATERIALS. DESCRIPTION OF SOME INDUSTRIAL PLANTS ANDCOMPARISON OF THE PROPERTIES OF CO2 AND NITROGEN, WHEN USED AS CRYOGENS. PROBLEMS ARISING FROM PACKAGING AND TRANSPORT OF FROZEN PRODUCTS ARE DEALT WITH. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-255434.
Details
- Original title: FREEZING PRESERVATION OF BAKERY PRODUCTS.
- Record ID : 1990-1961
- Languages: English
- Source: In: Bakery Technol., Packag. Nutr. Prod. Dev. Qual. Assur., Elsevier - 1989; 103-134; 18 ref.
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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LE CROISSANT DORE : OUI AU FROID CRYOGENIQUE.
- Date : 1986
- Languages : French
- Source: Mag. Ind. gourmandes - n. 95
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THE CONTROL OF DOUGH FERMENTATION BY LOW TEMPER...
- Author(s) : TANAKA Y.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
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EUROPAIN. LA < FILIERE FROID >.
- Date : 1990
- Languages : French
- Source: Filière Farine - vol. 3 - n. 20
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Frozen dough. Storage is the critical step.
- Author(s) : BAUERMANN O.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 10
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REGULATION DE TEMPERATURE AU MOYEN DE FLUIDES C...
- Author(s) : GROLL P.
- Date : 1986
- Languages : French
- Source: Rev. gén. Froid - vol. 76 - n. 2
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