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International Journal of Food Properties Volume 3, 2000 - Issue 3
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Original Articles

Prolongation of the microbial shelf life of wrapped part baked baguettes

D. Doulia Laboratory of Organic Chemical Technology, NTUA, Polytechnioupolis, Zografou Campus, Athens, GR‐157 80, Greece Phone: 30‐1‐7723122 Fax: 30‐1‐7723122 E-mail: [email protected]
,
G. Katsinis Laboratory of Organic Chemical Technology, NTUA, Polytechnioupolis, Zografou Campus, Athens, GR‐157 80, Greece
&
B. Mougin ENSBANA, University of Bourgogne, University Campus, Dijon, 21000, France
Pages 447-457 | Received 07 Sep 1999, Accepted 24 Dec 2000, Published online: 02 Sep 2009

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