Results 291 to 300 of about 50,192 (314)

Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5–5.5)

International Journal of Food Microbiology, 2005
Vicente Sanchís, Sonia Marín, Antonio J. Ramos   +2 more
exaly  

Determinants of Wheat Antigen and Fungal α-Amylase Exposure in Bakeries

AIHA Journal, 1998
Igor Burstyn
exaly  

Restaurants and Bakeries

2022
openaire   +1 more source

Bakeries and the State

2006
openaire   +2 more sources

Dividing the Bakery…

The Ecumenical Review, 1993
openaire   +1 more source

Bakery Ingredients

2022
openaire   +1 more source

BAKERY PRODUCT AND METHOD OF PRODUCING A BAKERY PRODUCT

2015
SCHNELL ANJA, OTTEN LENA, FABIAN JUERGEN
openaire   +1 more source

Bakery Hygiene

1968
openaire   +1 more source

The BAKERY project: toward a better understanding of bakery sustainability

2019
Sicard, Delphine, Berthellot, Jean-François, Supiot, Nicolas, Poilly, Charles, Rodriguez, Ismael   +4 more
openaire   +1 more source

Creepcakes Bakery

Aztlán: A Journal of Chicano Studies, 2001
openaire   +1 more source