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| 001 | u209452 | ||
| 003 | SIRSI | ||
| 008 | 100106s2003 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART MJAR V28 No5 P1 8 | ||
| 100 | 1 | _aShahat, M. | |
| 240 | 1 | 0 |
_aMinufiya journal of agricultural research, 2003 V. 28 (5) _nPart one _h[electronic resource]. |
| 245 | 1 | 0 |
_aExtension the shelf life and enhancing the quality of some packaged bakery products _h[electronic resource]: _b an application for new oxygen scavengers. |
| 246 | 1 | 5 | _aإطالة القدرة التخزينية لمنتجات المخابز على درجة جودة عالية بتطبيق نظم ماصات الأكسجين المستخدم حديثا فى التعبئة. |
| 300 | _aP.1449-1466. | ||
| 504 | _aIncludes reference. | ||
| 520 | _aIn 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). | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aBaked products _xStorage. |
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| 650 | 0 |
_aBread _xStorage. |
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| 650 | 0 |
_aBread _xPackaging |
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| 700 | 1 | _aSharaf, A. M. | |
| 700 | 1 | _aEl-Said, Samiha | |
| 773 | 0 |
_tMinufiya Journal of Agricultural Research. _g2003.v.28(5)P.1 _x1110-0265 _7nnas _wu158151 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2003/MJAR/2803/5/1/1449.pdf _zFull Text Article. |
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_c59027 _d59027 |
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