Shelf life extension of a bakery product using ethanol vapor
- 1 September 1987
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 4 (4), 329-337
- https://doi.org/10.1016/s0740-0020(87)80007-2
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- The Effect of Carbon Dioxide on the Growth of Slime Producing Bacteria on Fresh BeefCanadian Institute of Food Technology Journal, 1969