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：

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

页码：339 / 339

页数：1

共 50 条

[31] YEAST PRODUCTS FOR THE BAKING INDUSTRY
SANDERSON, GW
CEREAL FOODS WORLD, 1985, 30 (11) : 770 - 775
[32] ENERGY USE IN THE BAKING INDUSTRY
WHITESIDE, RL
BAKERS DIGEST, 1982, 56 (04): : 30 - 34
[33] WAYS TO THE SOCIALIST BAKING INDUSTRY
VETTER, R
BACKER UND KONDITOR, 1979, 33 (04): : 115 - 116
[34] Sodium Reduction in the Baking Industry
Skellern, S.
Briggs, M.
Manning, K.
Jordan, D.
CEREAL FOODS WORLD, 2011, 56 (05) : 196 - 199
[35] WHEY - AN OPPORTUNITY FOR THE BAKING INDUSTRY
HUGUNIN, AG
BAKERS DIGEST, 1980, 54 (04): : 8 - &
[36] FRYING FATS IN BAKING INDUSTRY
MARCUS, JG
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (07) : A460 - A460
[37] ENERGY MANAGEMENT IN BAKING INDUSTRY
BERA, MB
MUKKER, RK
MISHRA, R
APOORV, B
MUKHERJEE, S
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1991, 28 (06): : 356 - 358
[38] Dairy innovation for baking industry
不详
FOOD AUSTRALIA, 2009, 61 (04): : 127 - 127
[39] LINES TO THE SOCIALISTIC BAKING INDUSTRY
VETTER, R
BACKER UND KONDITOR, 1978, 32 (11): : 339 - 340
[40] THE FUTURE OF ROBOTS IN THE BAKING INDUSTRY
不详
BAKERS DIGEST, 1983, (SEP-): : 10 - 11