archives

Archive for

PRESENTATION OF THE VOCATIONAL PROGRAMME FOR EMPLOYEES IN BAKERY SECTOR. METHODOLOGY OF THE DEVELOPMENT OF TEACHING MATERIAL AND TOOLS OF ASSESSMENT, T. Georgopoulos / Technological Educational Institute of Larissa

PRESENTATION OF THE VOCATIONAL PROGRAMME FOR EMPLOYEES IN BAKERY SECTOR. METHODOLOGY OF THE DEVELOPMENT OF TEACHING MATERIAL AND TOOLS OF ASSESSMENT Advertisements

PROIECTUI QBAKE: CALIFICARI PENTRU INDUSTRIA EUROPEANA DE PANIFICATIE

PROIECTUI QBAKE

STRATEGY FOR SALT REDUCTION IN BAKERY PRODUCTS, Marakis G., Tsigarida Ε., Boukouvalas G. / EFET

Strategy for salt reduction in bakery products

RECENT DEVELOPMENTS IN THE PRODUCTION OF GLUTEN-FREE BAKERY PRODUCTS, C. Mosoiu / IBA

GLUTEN-FREE BAKERY PRODUCTS

ΕΠΙΣΗΜΟΣ ΕΛΕΓΧΟΣ ΣΤΙΣ ΑΡΤΟΠΟΙΗΤΙΚΕΣ ΜΟΝΑΔΕΣ, Ζ. Μούσια & Γ. Λυκογιάννης / ΕΦΕΤ

ΕΠΙΣΗΜΟΣ ΕΛΕΓΧΟΣ ΣΤΙΣ ΑΡΤΟΠΟΙΗΤΙΚΕΣ ΜΟΝΑΔΕΣ

MEET THE OPPORTUNITIES OF THE ROMANIAN BAKING INDUSTRY

MEET THE OPPORTUNITIES OF THE ROMANIAN BAKING INDUSTRY