Production (Pastry, Bakery & Biscuit)

dc.contributor.author	Islam, Md. Saiful
dc.date.accessioned	2019-07-16T04:12:16Z
dc.date.available	2019-07-16T04:12:16Z
dc.date.issued	2018-12
dc.identifier.uri	http://hdl.handle.net/123456789/2946
dc.description.abstract	This study shows how to maintain the hygiene production and quality control of food & Icecream. The industrial attachment program has covered both hygiene production and quality control of food products. To ensure hygiene production and quality control different types of test parameter including Physical, Chemical, Microbiological has been taken. Actually a BSTI standard maintains or regulates its quality parameter. Physical and chemical tests are done routinely in the lab. Microbiological test is also important especially for final product.	en_US
dc.language.iso	en_US	en_US
dc.publisher	Daffodil International University	en_US
dc.relation.ispartofseries	;P11816
dc.subject	Food and Nutrition	en_US
dc.subject	Pastry	en_US
dc.subject	Bakery	en_US
dc.subject	Biscuit	en_US
dc.subject	Food Quality	en_US
dc.title	Production (Pastry, Bakery & Biscuit)	en_US
dc.type	Other	en_US