Baking - The need for quality control programs in the baking industry

被引：0

|

作者：

Bruinsma, B ^{[1
]}

机构：

[1] Innovat Cereal Syst, Wilsonville, OR USA

来源：

CEREAL FOODS WORLD | 2002年 / 47卷 / 07期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：339 / 339

页数：1

相关论文

共 50 条

[21] QUALITY-CONTROL AT A JAPANESE BAKING COMPANY
YAMADA, Y
MARUOKA, H
CEREAL FOODS WORLD, 1993, 38 (06) : 411 - &
[22] Quality measures in baking
Cauvain, S.P. (spc@baketran.demon.co.uk), 1600, American Association of Cereal Chemists (58):
[23] Quality Measures in Baking
Cauvain, Stanley P.
CEREAL FOODS WORLD, 2013, 58 (03) : 170 - 171
[24] Baking industry deals with refrigeration
Clark, JP
FOOD TECHNOLOGY, 2002, 56 (07) : 76 - 78
[25] MEASUREMENT IN FACTORIES OF BAKING INDUSTRY
HEINRICH, G
HOFFMANN, K
BACKER UND KONDITOR, 1978, 32 (08): : 228 - 229
[26] WHOS WHO IN BAKING INDUSTRY
不详
BACKER UND KONDITOR, 1978, 32 (07): : 213 - 213
[27] Oils and fats for the baking industry
Wainwright, B
CEREAL FOODS WORLD, 1999, 44 (03) : SR16 - SR19
[28] Xylanases and their applications in baking industry
Butt, Masood Sadiq
Tahir-Nadeem, Muhammad
Ahmad, Zulfiqar
Sultan, Muhammad Tauseef
FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2008, 46 (01) : 22 - 31
[29] A snapshot of the US baking industry
Grider, J
CEREAL FOODS WORLD, 1996, 41 (03) : SR5 - SR6
[30] RESULTS AND TASKS OF THE BAKING INDUSTRY
不详
BACKER UND KONDITOR, 1979, 33 (01): : 1 - 2

← 1 2 3 4 5 →