![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Kmiecik Waldemar Lisiewska Zofia Korus Anna
Publisher: Springer Publishing Company
ISSN: 1438-2377
Source: European Food Research and Technology A, Vol.224, Iss.5, 2007-03, pp. : 573-579
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Lisiewska Zofia Gębczyński Piotr Kmiecik Waldemar
European Food Research and Technology A, Vol. 226, Iss. 1-2, 2007-11 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By DeDonder Sarah Jacob Casey J. Surgeoner Brae V. Chapman Benjamin Phebus Randall Powell Douglas A.
British Food Journal, Vol. 111, Iss. 9, 2008-09 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Improving the control of staling in frozen bakery products
By Cauvain S.P.
Trends in Food Science and Technology, Vol. 9, Iss. 2, 1998-02 ,pp. :