Multiparametric investigation of mould‐free shelf life of bread via factorial design-Reference-Cited by-同舟云学术

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Multiparametric investigation of mould‐free shelf life of bread via factorial design

Published:2000-11 Issue:3 Volume:3 Page:363-374
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Doulia D.,Rigas F.,Katsinis G.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910009524641

Reference19 articles.

1. Cernak, M. G. and Chiang, W. L. AMOSORB oxygen scavenging concentrates for rigid containers, flexible films and closure liners. Proceedings Polym., Laminations, Coat. Conf. Vol. 2, pp.479–492.

2. Chichester, D. F. and Tanner, F. W. Jr. 1972.Handbook of Food Additives,, 2nd edition, Edited by: Furia, T. E. Vol. I, 115Cleveland, Ohio: CRC Press.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design;International Journal of Food Science & Technology;2008-01-24

2. Prediction of the Mould-Free Shelf Life of Muffins;International Journal of Food Properties;2006-12

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