Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments
Introduction. Shock freezing is widely used in food industry. However, it is not popular with public catering enterprises that produce their own bread and bakery products. Many businesses prefer to use ready-made frozen semi-finished products, rather than to bake them on their own. However, the rang...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2020-10-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/58/6.pdf |
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