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Good Sanitation Practices Reduce Cleaning Time and Improve Bakery Products.

Shurpalekar, S. R. (1957) Good Sanitation Practices Reduce Cleaning Time and Improve Bakery Products. Food Science, 6 (5). pp. 103-104.

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Food Science, May 1957, Vol. 6. No. 5, Pp. 103-104.pdf - Published Version
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Item Type: Article
Uncontrolled Keywords: cleaning techniques, bakery, sanitation
Subjects: 600 Technology > 01 Medical sciences > 16 Public health and hygiene
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Nov 2014 11:27
Last Modified: 24 Nov 2014 11:27
URI: http://ir.cftri.com/id/eprint/11678

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