Shelf life determination of frozen bread dough stored under fluctuating temperature conditions
The shelf life of frozen bread dough stored under both constant and fluctuating temperature conditions was investigated. Storage regimes were designed to mimic either good or poor practice likely to be experienced in the cold chain (-18 ± 0.1°C, -18 ± 1°C, -18 ± 3°C or -18 ± 5°C). Gas production, do...
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=60849105701&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/48810 |
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| 機構: | Chiang Mai University |