Results 211 to 220 of about 13,033 (248)

Minimizing the residual oxygen in modified atmosphere packaging of bakery products

Food Additives and Contaminants, 1997
Patrizia Fava, Luciano Piergiovanni
exaly  

Bakery Products

1996
openaire   +1 more source

Hydroxymethylfurfural and methylfurfural content of selected bakery products

Food Research International, 2000
Eduardo Guerra-Hernández
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 Sanchís, Sonia Marin, Antonio J Ramos   +2 more
exaly  

Bakery products

1998
openaire   +1 more source

Quantitative analysis of fourteen heterocyclic aromatic amines in bakery products by a modified QuEChERS method coupled to ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS)

Food Chemistry, 2019
Hao Dong, Yanping Xian, Yuluan Wu
exaly  

Bakery Products

2006
openaire   +1 more source

- Bakery Products

2012
openaire   +1 more source

BAKERY DOUGH, AND BAKERY PRODUCTS

2016
SAKURADA MIHO, ITAGAKI HIROYUKI
openaire   +1 more source

Bakery Products

1989
openaire   +1 more source