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dc.contributor.authorHocking, Ailsa
dc.contributor.authorBegum, Mariam
dc.contributor.authorMiskelly, Di
dc.date.accessioned2008-08-16
dc.date.available2008-08-16
dc.date.issued2005-02-01
dc.identifier.urihttp://hdl.handle.net/2123/2731
dc.description.sponsorshipEstablished and supported under the Australian Government’s Cooperative Research Centre Programen
dc.language.isoenen
dc.publisherValue Added Wheat CRC (Australia)en
dc.relation.ispartofseriesVAWCRC Reportsen
dc.rightsOtheren
dc.subjectMould growthen
dc.subjectPropionateen
dc.subjectSorbateen
dc.subjectAcetic aciden
dc.subjectVinegaren
dc.subjectBread spoilageen
dc.subjectBacillus subtilisen
dc.subjectAspergillusen
dc.subjectMicrobiological safetyen
dc.subjectFood safetyen
dc.titleEfficacy of Preservation Systems for Breaden
dc.typeReport, Technicalen
usyd.facultyFaculty of Science, School of Life and Environmental Sciencesen
usyd.departmentValue Added Wheat CRCen
usyd.citation.volume49en


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