Shahat, M.  <br/><br/>
Extension the shelf life and enhancing the quality of some packaged bakery products   an application for new oxygen scavengers.  [electronic resource]: 
 إطالة القدرة التخزينية لمنتجات المخابز على درجة جودة عالية بتطبيق نظم ماصات الأكسجين المستخدم حديثا فى التعبئة. 

 - P.1449-1466. 
<br/><br/>Includes reference. 
<br/><br/> In Egypt, the loss of bakery products (mainly breads) related to mold spoilage (0.5-3%) is roundly figured as 0.75 million L.E./day (0.15 million $ US) in 1998. Thus; this article was done, by employing the oxygen scavenger packaging (O₂SP) technique to delay mold spoilage of balady bread, pan bread and sponge cake for longest shelf life by controlling the level of O₂ concentration in package atmosphere. It was occurred by enclosing an Oxygen Scavenger Sachet (O₂SS) of Ageless, Freshpax and Freshilizer (new models of iron-complex sachets). 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baked products--Storage.<br/>Bread--Storage.<br/>Bread--Packaging