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Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread.

Els Debonne (UGent)
(2019)
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Citation

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MLA
Debonne, Els. Impact of Par-Baking, Natural Antifungals and Packaging on the Microbial Quality of Par-Baked Wheat Bread. 2019.
APA
Debonne, E. (2019). Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread. Presented at the 3rd Innovations in Food Packaging, Shelf Life and Food Safety, Erding, Germany.
Chicago author-date
Debonne, Els. 2019. “Impact of Par-Baking, Natural Antifungals and Packaging on the Microbial Quality of Par-Baked Wheat Bread.” In . Erding, Germany.
Chicago author-date (all authors)
Debonne, Els. 2019. “Impact of Par-Baking, Natural Antifungals and Packaging on the Microbial Quality of Par-Baked Wheat Bread.” In . Erding, Germany.
Vancouver
1.
Debonne E. Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread. In Erding, Germany; 2019.
IEEE
[1]
E. Debonne, “Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread.,” presented at the 3rd Innovations in Food Packaging, Shelf Life and Food Safety, Erding, Germany, 2019.
@inproceedings{8631336,
  author       = {Debonne, Els},
  location     = {Erding, Germany},
  title        = {Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread.},
  year         = {2019},
}