ShareUse 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.
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