Effect of different model storage conditions on the quality of the croissant-type bakery products

Effect of different model storage conditions on the quality of the croissant-type bakery products

Bibliographic Details
Main Authors:	B. Hozová, Ľ. Valík, Z. Csaplárová
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2000-12-01
Series:	Czech Journal of Food Sciences
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200006-0006_effect-of-different-model-storage-conditions-on-the-quality-of-the-croissant-type-bakery-products.php

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