ShareMaintaining freshness in various types of rye bread. The measures and their limits.
[In German. / En allemand.]
Author(s) : MORGENSTERN G.
Type of article: Article
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-1029
- Languages: German
- Source: Brot Backwaren - vol. 42 - n. 4
- Publication date: 1994
Links
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Indexing
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THE INFLUENCE OF THE RYE-WHEATEN DOUGHS FREEZIN...
- Author(s) : SWITKA J.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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QUALITE DES PRODUITS DE BOULANGERIE CONSERVES A...
- Author(s) : KULAGOWSKA A.
- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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FROZEN BREADS COULD BE MICRO-WAVE PROCESSED IN ...
- Author(s) : PATEL K., HALLERBACH C., BERGAN J.
- Date : 1980/12
- Languages : English
- Source: Bakers' Dig. - vol. 54 - n. 5
View record
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CHOICE OF THE MOST APPROPRIATE THAWING TEMPERAT...
- Author(s) : KULAGOWSKA A.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 11
View record
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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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