SharePREPARATION OF DOUGH FOR FRUIT PASTRIES TO BE FROZEN.
[In Spanish. / En espagnol.]
Author(s) : CRADDOCK M.
Type of article: Article
Summary
FORMULATION AND TECHNOLOGY FOR THE PREPARATION OF GARNISHING DOUGH (APRICOTS AND PEACHES) AND VANILLA CREAM. STUDY OF THE ORGANOLEPTIC PROPERTIES, PHYSICOCHEMICAL PROPERTIES, INGREDIENTS, MICROBIOLOGICAL PROPERTIES (BACTERIA, COLIFORMS, MOULD, YEASTS), PRESERVATION (RANCIDITY) OF THESE CAKES WRAPPED IN ALUMINIUM, PACKED IN CARDBOARD BOXES, QUICK FROZEN AND STORED AT -20 DEG C FOR 60 DAYS.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1989-1475
- Languages: Spanish
- Source: Alimentos - vol. 13 - n. 3
- Publication date: 1988
Links
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Indexing
-
QUALITY OF FROZEN FOOD PRODUCTS IN PPCH IN LODZ.
- Author(s) : OSTOJSKA A., KRAKOWIAK B.
- Date : 1990
- Languages : Polish
- Source: Chlodnictwo - vol. 25 - n. 12
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QUALITY CONSIDERATIONS IN FREEZING OF DOUGH AND...
- Author(s) : LINKO P., KARHUNEN A.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 745-749; 1 fig.; 4 tabl.; 16 ref.
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STUDY OF THE STORAGE LIFE OF FROZEN DOUGHNUTS.
- Author(s) : CRADDOCK M.
- Date : 1985
- Languages : Spanish
- Source: Alimentos - vol. 10 - n. 4
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Some aspects of staleness of bread.
- Author(s) : FIK M., CELEJ A.
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 1
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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.
View record