Decrease of bacterial spoilage of bread by low-dose irradiation of its flour

Decrease of bacterial spoilage of bread by low-dose irradiation of its flour

Includes discussion; Graphs, 2 tables; 39 ref. Summary (En)

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Bibliographic Details
Main Authors: Farkas, J., FAO, Rome (Italy) eng, International Symposium on Combination Processes in Food Irradiation eng 24 Nov 1980 Colombo (Sri Lanka), Andrassy, E. (Central Food Research Inst., Budapest (Hungary)), IAEA, Vienna (Austria) eng
Format: Texto biblioteca
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Published: Vienna (Austria) International Atomic Energy Agency Sep
Subjects:FAO IAEA, BREAD, BACTERIA, DETERIORATION, IRRADIATION, FLOURS, HEAT TREATMENT, BACILLUS SUBTILIS, MICROORGANISMS, RESISTANCE TO INJURIOUS FACTORS, PAIN, PAN, DETERIORO, IRRADIACION, FARINE, TRAITEMENT THERMIQUE, MICROORGANISME, RESISTANCE AUX FACTEURS NUISIBLES, HARINAS, TRATAMIENTO TERMICO, MICROORGANISMOS, RESISTENCIA A AGENTES DANINOS,
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Summary:Includes discussion; Graphs, 2 tables; 39 ref. Summary (En)

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