Results 181 to 190 of about 190,967 (211)

Bakery

1973
openaire   +1 more source

Bakery Losses

1982
Pierson, Thomas R., Allen, John W., McLaughlin, Edward W., Pierson, Thomas R., Allen, John W., McLaughlin, Edward W.   +5 more
openaire   +3 more sources

Hydroxymethylfurfural and methylfurfural content of selected bakery products

Food Research International, 2000
Eduardo J Guerra-Hernandez
exaly  

Use of a MS-electronic nose for prediction of early fungal spoilage of bakery products

International Journal of Food Microbiology, 2007
Sonia Marín, Maria Vinaixa, Jesús Brezmes   +2 more
exaly  

Analysis of bakery products by laser-induced breakdown spectroscopy

Food Chemistry, 2015
Gonca Bilge, Ismail H Boyaci, Kemal Efe Eseller   +2 more
exaly  

Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

Frontiers in Microbiology, 2022
exaly  

Risk assessment of the use of sub-optimal levels of weak-acid preservatives in the control of mould growth on bakery products

International Journal of Food Microbiology, 2002
Vicente Sanchis, Antonio J Ramos, Sonia Marín   +2 more
exaly  

Polycyclic aromatic hydrocarbons in the bakery chain

Food Chemistry, 2013
Marta Ciecierska
exaly  

Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values

International Journal of Food Microbiology, 2004
Per V Nielsen
exaly  

Bakery Hygiene

1968
openaire   +1 more source