Chapter 9. Strategies for Extending Bakery Product Shelf-Life
- Stanley P. Cauvain,
- Linda S. Young
Published Online: 13 DEC 2007
DOI: 10.1002/9780470999332.ch9
Copyright © 2000 by Blackwell Science Ltd
Book Title
Bakery Food Manufacture and Quality: Water Control and Effects
Additional Information
How to Cite
Cauvain, S. P. and Young, L. S. (eds) (2007) Strategies for Extending Bakery Product Shelf-Life, in Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999332.ch9
Editor Information
Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK
Publication History
- Published Online: 13 DEC 2007
- Published Print: 1 JAN 2000
ISBN Information
Print ISBN: 9780632053278
Online ISBN: 9780470999332
- Summary
- Chapter
- References
Keywords:
- bakery goods;
- salts;
- preservatives;
- eggs;
- ingredients