Related content

Enhancement of the Shelf-life of Deep Fat Fried Cashewnuts

By Sharma G.K.   Semwal A.D.   Mahesh C.   Murthy M.C.N.   Arya S.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 3, 2000-05 ,pp. : 173-177

Academic Press

Access to resources Recommend Favorite

Moisture and Shelf Life in Sugar Confections

By Ergun R.   Lietha R.   Hartel R. W.  

Critical Reviews in Food Science and Nutrition, Vol. 50, Iss. 2, 2010-02 ,pp. : 162-192

Taylor & Francis Ltd

Access to resources Recommend Favorite

Shelf Life and Safety Concerns of Bakery Products—A Review

By Smith James   Daifas Daphne   El-Khoury Wassim   Koukoutsis John   El-Khoury Anis  

Critical Reviews in Food Science and Nutrition, Vol. 44, Iss. 1, 2004-01 ,pp. : 19-55

Taylor & Francis Ltd

Access to resources Recommend Favorite

Shelf Life of Packaged Bakery Goods—A Review

By Galic K.   Curic D.   Gabric D.  

Critical Reviews in Food Science and Nutrition, Vol. 49, Iss. 5, 2009-05 ,pp. : 405-426

Taylor & Francis Ltd

Access to resources Recommend Favorite

The Improvement of Color and Shelf Life of Ham by Gamma Irradiation

By Byun Myung-Woo   Lee Ju-Woon   Yook Hong-Sun   Lee Kyong-Haeng   Kim Kyoung-Pyo  

Journal of Food Protection, Vol. 62, Iss. 10, 1999-10 ,pp. : 1162-1166

International Association for Food Protection

Access to resources Recommend Favorite