BACTERIA IN BRITISH BAKED BREADS.
نویسندگان
چکیده
منابع مشابه
Transport and related properties of breads baked using various heating modes
Physical properties of breads during baking were measured using three different heating modes of microwave plus infrared (MIR), microwave plus jet impingement (MJET) and jet impingement (JET) in two different commercially available microwave combination ovens. Breads baked in JET oven were significantly different from the breads baked in other ovens with respect to their specific volume and moi...
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ژورنال
عنوان ژورنال: The Lancet
سال: 1894
ISSN: 0140-6736
DOI: 10.1016/s0140-6736(01)40014-6