ShareSPECIAL PRESERVATION METHODS (IN BAKERY).
Type of article: Book chapter
Summary
REVIEW OF THE MAIN PRESERVATION TECHNIQUES FOR DOUGH, BREAD AND BAKERY PRODUCTS, INCLUDING FREEZING, THERMAL STERILIZATION OF PACKED PRODUCTS, PACKAGING UNDER MODIFIED ATMOSPHERE, THE USE OF CHEMICAL PRESERVATIVES, IONIZING, ETC. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-255435.
Details
- Original title: SPECIAL PRESERVATION METHODS (IN BAKERY).
- Record ID : 1990-1960
- Languages: English
- Source: In: Bakery Technol., Packag. Nutr. Prod. Dev. Qual. Assur., Elsevier - 1989; 135-167; 37 ref.
- Publication date: 1989
Links
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Indexing
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Themes:
Packaging;
Bakery and confectionery products - Keywords: Modified atmosphere; Bread; Chilling; Bakery product; Packaging; Ionizing irradiation; Freezing; Additive
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- Author(s) : OORAIKUL B.
- Date : 1991
- Languages : English
- Source: In: Modif. Atmos. Packag. Food, Ellis Horwood Ltd. - 49-117; 49 ref.
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CONVENIENCE FOR SUPERMARKET DELIS WITH CONTROLL...
- Author(s) : MORRIS C. E.
- Date : 1989
- Languages : English
- Source: Prog. Food Eng. - vol. 61 - n. 6
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Dough quick-freezing made easy through bread-ma...
- Author(s) : METTLER E., PLASCH G.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 3
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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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