Influence of fats on texture, quality and shelf-life of bakery products
1995
Cencic, L. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
AGROVOC关键词
书目信息
其它主题
Rancidite; Lipidos; Aptitud para la conservacion; Productos de panaderia; Propiedades fisico-quimicas; Aptitude a la conservation; Propriete physicochimique; Preservacion; Tendrete
语言
斯洛文尼亚语
注释
Summaries (En, Sl)
1 ill., 13 ref.
类型
Conference; Summary; Non-Conventional
来源
Prolongation of the Shelf Life of Foods. Proceedings of thematic survey of topics in food science and technology and nutrition for postgraduate studies, Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept..- Ljubljana (Slovenia), 1995. p. 133-146
粮农组织大会
Food Technology Days '95 dedicated to Prof. F. Bitenc, Ljubljana (Slovenia), 8-10 Jun 1995
1996-08-15
AGRIS AP