ShareQUALITY OF FROZEN FOOD PRODUCTS IN PPCH IN LODZ.
[In Polish. / En polonais.]
Author(s) : OSTOJSKA A., KRAKOWIAK B.
Type of article: Article
Summary
THE ESSENTIAL INFLUENCES ON PRODUCTION OF FLOUR PRODUCTS ARE DESCRIBED, INCLUDING: EQUIPMENT AND MACHINERY USED IN THE PRODUCTION PROCESS, RAW MATERIALS, UNIT PACKAGING AND PACKAGING FOR TRANSPORT.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1992-1252
- Languages: Polish
- Source: Chlodnictwo - vol. 25 - n. 12
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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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.
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
View record
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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
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PREPARATION OF DOUGH FOR FRUIT PASTRIES TO BE F...
- Author(s) : CRADDOCK M.
- Date : 1988
- Languages : Spanish
- Source: Alimentos - vol. 13 - n. 3
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CHANGES OF THE TEXTURE AND QUALITY OF FROZEN BA...
- Author(s) : KULAGOWSKA A.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 6
View record