390 Comparison of different preservation methods on the microbiological, texture and color properties of industrial bread during storage time

390 Comparison of different preservation methods on the microbiological, texture and color properties of industrial bread during storage time

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Rita Pinheiro
Instituto Politécnico de Viana do Castelo
ritapinheiro@estg.ipvc.pt
Helder Ferreira
Instituto Politécnico de Viana do Castelo

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