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Autor:
Roshchyna Alena V., Grigorieva Rosa Z., Baranets Svetlana Yu., Davydenko Natalia I., Kurakin Mikhail S.
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 3, Pp 439-449 (2020)
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
Externí odkaz:
https://doaj.org/article/56086d5be0ed4dc595809f4990ba40b4
