Please use this identifier to cite or link to this item: http://hdl.handle.net/10299/122
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dc.contributor.authorZhou, Kit-
dc.contributor.authorBoongaling, Paulo Ejay-
dc.date.accessioned2008-06-05T15:01:41Z-
dc.date.available2008-06-05T15:01:41Z-
dc.date.issued2008-06-05T15:01:41Z-
dc.identifier.urihttp://hdl.handle.net/10299/122-
dc.descriptionPowerPoint Presentationen_US
dc.description.abstractThis presentation outlines vacuum cooling technology, advantages/disavatages, and how it applies to Rudolph’s bakeries. The presentation also outlines an experiment to investigate the application of vacuum cooling on German rye bread.en_US
dc.description.sponsorshipGeorge Brown College, Ontario Centres of Excellence and Rudolph’s Bakeries Ltd.en_US
dc.language.isoenen_US
dc.subjectvacuum coolingen_US
dc.subjectbreaden_US
dc.subjectengineeringen_US
dc.titleVacuum cooling of traditional German rye breaden_US
dc.typePresentationen_US
Appears in Collections:Centre for Advanced Engineering Technologies

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