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dc.contributor.authorZhou, Kit-
dc.contributor.authorBoongaling, Paulo Ejay-
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.subjectvacuum coolingen_US
dc.titleVacuum cooling of traditional German rye breaden_US
Appears in Collections:Centre for Advanced Engineering Technologies

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