Share

Use of methods of sorption in the impact assessment on frozen storage bread fresh crumb.

Wykorzystanie metod sorpcyjnych w ocenie wplywu zamrazalniczego przechowywania chleba na swiezosc miekiszu.

Author(s) : OCIECZEK A., PUKSZTA T.

Type of article: Article

Summary

The results of the evaluation of sorption properties of fresh bread crumb and stored at -25°C. The aim of this study was the use of sorption isotherms in the assessment of fresh bread crumb of wheat bread stored in a freezer.

Details

  • Original title: Wykorzystanie metod sorpcyjnych w ocenie wplywu zamrazalniczego przechowywania chleba na swiezosc miekiszu.
  • Record ID : 2011-0259
  • Languages: Polish
  • Source: Chlodnictwo - vol. 46 - n. 1-2
  • Publication date: 2011/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing