About the Photographs
The next page shows both the refrigerated bread (top) and the bread stored at room temperature. The slices were taken out of the plastic bags to eliminate glare when photographed. The refrigerated slices were easy to separate and none showed evidence of mold. The room temperature slices could not be separated without breaking the bread; mold and moisture made the bread fall apart when it was picked up outside the bag.
References
Abu-Ghoush, M., Herald, T.J., Dowell, F., Xie, F., Aramouni, F.M., & Madl, R.
Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis.
International Journal of Food Science & Technology 43 (2), pp. 357-364.
Retrieved from Academic Search Premier database December 23, 2010.
Fernandez, U., Vodovotz, Y., Courtney, P., & Pascall, M.A. (2006). Extended shelf life of soy bread using modified...
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