Microbiological and sensory quality of stored croissant-type bakery products depending on external (sorbic acid) and internal (dough, aw value) conditions
2002 ◽
Vol 46
(3)
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pp. 144
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2011 ◽
Vol 20
(No. 3)
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pp. 105-112
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2017 ◽
Vol 5
(4RAST)
◽
pp. 1-6
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2020 ◽
pp. 30-35
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