AIB Sets Shelf-Life Seminar American Institute of Baking here has scheduled a seminar on extending the shelf life of baked products. The seminar, May 2 and 3 in Kansas City, Mo., will focus on the formulations and ingredient functions that affect shelf life. The importance of proper processing and packaging will also be discussed. Specific subjects to be covered include the technology of enzyme use, the importance of pH in modifying a product's keeping quality and guidelines for evaluating ...
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