ShareModern technologies for freezing buns and confectionery. 2.
[In Russian. / En russe.]
Author(s) : POSTOLSKY Y.
Type of article: Article
Details
- Original title: [In Russian. / En russe.]
- Record ID : 2004-0812
- Languages: Russian
- Source: Morozhenoe Zamorozhenn'ie Prod. - n. 6
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Food; Quick freezing; Russia; Process; Pastry; Confectionery
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- Author(s) : SICOT D.
- Date : 1996
- Languages : French
- Source: Filière gourmande - n. 39
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Technical computations for refrigeration with B...
- Author(s) : SLUIS S. M. van der, ROUWEN W.
- Date : 1993/12
- Languages : Dutch
- Source: Koude Mag. - n. 12
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- Date : 2003/10
- Languages : French
- Source: Monde Surgelé - n. 87
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FREEZE-ETCH OF EMULSIFIED CAKE BATTERS DURING B...
- Author(s) : CLOKE J. D., GORDON J., DAVIS E. A.
- Date : 1982
- Languages : English
- Source: Food Microstruct. - vol. 1 - n. 2
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COMPLEXE DE PATISSERIE SURGELEE A LORIENT.
- Date : 1986
- Languages : French
- Source: Rev. gén. Froid - vol. 76 - n. 9
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