Effect of chemical preservatives on the shelf life of bread at various temperatures.
Abstract
The study was conducted to evaluate the null of chemical preservatives on the shelf life of bread at various temperatures at the Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, in 2008. Two chemical preservatives i.e. calcium propionate (CP) and calcium lactate (CL) at (14±1), (22±1) and ambient temperature (32±2 C) were assessed for their effect on keeping quality of bread....
Paper Details
Title
Effect of chemical preservatives on the shelf life of bread at various temperatures.
Published Date
Mar 1, 2010
Volume
9
Issue
3
Pages
279 - 283
Citation AnalysisPro
You’ll need to upgrade your plan to Pro
Looking to understand the true influence of a researcher’s work across journals & affiliations?
- Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
- Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.
Notes
History