Classification and standardization of bakery products and flour confectionery in relation to quality and technological progress-Reference-Cited by-同舟云学术

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Classification and standardization of bakery products and flour confectionery in relation to quality and technological progress

Published:1994-01 Issue:1 Volume:5 Page:33-38
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Barbiroli Giancarlo,Mazzaracchio Palmira

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference5 articles.

1. AOAC (Association of Official Analytical Chemists) (1990) Arlington, USA

2. Methods of Analysis;AOCS (American Oil Chemists Society),1987

3. Gli standard dei prodotti vegetali conservati come fattore di promozione della qualità e della commercializzazione;Barbiroli,1984

4. La valorizzazione di carni in scatola, mortadelle, spalle e prosciutti cotti mediante standard di qualità;Barbiroli,1986

5. Colour uniformity as a food quality factor;Barbiroli,1991

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1. Mobile communications – On standards, classifications and generations;Telecommunications Policy;2018-04

2. Category-based food ordering processes;Trends in Food Science & Technology;2011-01

3. Antioxidants in Bakery Products: A Review;Critical Reviews in Food Science and Nutrition;2008-10-27

4. Quality factors and grades for the classification and standardisation of complex ready pasta meals;International Journal of Food Science & Technology;2008-09

5. Effects of lipids on the quality of commercial frozen ready pasta meals;Food Control;2006-11

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