Small residual humidity. High stability. No residual humidity in vacuum dried products
1998
Brockhausen, K.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 446-447
Other Subjects
Rezeptur; Patisserie confiserie; Pasteleria-confiteria; Wasserfreie fullung; Sechage; Vakuumbandtrocknung; Sechoir
Language
German
Note
Summary (En)
Translated Title
Geringe Restfeuchte erhoht Haltbarkeit.Wasserfreie Fullungen: mehr Moglichkeiten mit vakuumbandgetrockneten Zutaten
Type
Summary
1999-08-15
AGRIS AP
Data Provider
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