| 发明名称 |
A method of stabilizing bakery products against the risk of microbiological contamination |
| 摘要 |
In the method described for the filling of bakery products after baking, the filling or stuffing is pasteurized and is associated with the dough portion at the pasteurization temperature. |
| 申请公布号 |
GR3035290(T3) |
申请公布日期 |
2001.04.30 |
| 申请号 |
GR20010400104T |
申请日期 |
2001.01.24 |
| 申请人 |
BARILLA G. E R. F.LLI - SOCIETA PER AZIONI |
发明人 |
GUARNERI, ROBERTO |
| 分类号 |
A21D15/00;A21D13/00;A21D13/08 |
主分类号 |
A21D15/00 |
| 代理机构 |
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代理人 |
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