Please use this identifier to cite or link to this item: http://hdl.handle.net/10299/134
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dc.contributor.authorBoongaling, Paulo Ejay-
dc.contributor.authorZhou, Kit-
dc.date.accessioned2008-08-18T13:00:22Z-
dc.date.available2008-08-18T13:00:22Z-
dc.date.issued2008-08-18T13:00:22Z-
dc.identifier.urihttp://hdl.handle.net/10299/134-
dc.descriptionTechnical report in PDF format.en_US
dc.description.abstractThis report outlines vacuum cooling technology, advantages/disavatages, and how it applies to cooling traditional rye breads at Rudolph’s bakeries. This report also outlines an experiment to investigate the application of vacuum cooling on German rye bread.en_US
dc.description.sponsorshipGeorge Brown College 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.typeTechnical Reporten_US
Appears in Collections:Centre for Advanced Engineering Technologies

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