Similar Items: Effect of enzymes and emulsifiers on the shelf life of modified atmosphere packaged par-baked pizza
- Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life
- Studies on the baking quality of South African wheats
- Die bakmoontlikhede van pelgrim koring
- Cold Storage and Shelf Life Determination of ‘Eylül’ and ‘Hachiya’ Persimmons Packaged in Modified Atmosphere
- Perforation-mediated modified atmosphere packaging (PM-MAP) and shelf-life of pomegranate fruit arils (cv. ACCO)
- Application of a neurofuzzy mathematical model in the development of a local oven design
Author: Buys, E.M. (Elna Maria)
- Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
- Heat inactivation and survival of Listeria monocytogenes during polony production and shelf life
- Viability and functionality of Lacticaseibacillus rhamnosus and Bifidobacterium spp. in yoghurt
- Investigating the microbiological profile of motoho, a fermented sorghum beverage
- Application of predictive food microbiology to reduce food waste
- Growth of E. coli in reduced salt cheddar cheese