JPS575637A - Production of pizza crusts - Google Patents
Production of pizza crustsInfo
- Publication number
- JPS575637A JPS575637A JP7848080A JP7848080A JPS575637A JP S575637 A JPS575637 A JP S575637A JP 7848080 A JP7848080 A JP 7848080A JP 7848080 A JP7848080 A JP 7848080A JP S575637 A JPS575637 A JP S575637A
- Authority
- JP
- Japan
- Prior art keywords
- production
- pizza crusts
- crusts
- pizza
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7848080A JPS575637A (en) | 1980-06-11 | 1980-06-11 | Production of pizza crusts |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7848080A JPS575637A (en) | 1980-06-11 | 1980-06-11 | Production of pizza crusts |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS575637A true JPS575637A (en) | 1982-01-12 |
Family
ID=13663155
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7848080A Pending JPS575637A (en) | 1980-06-11 | 1980-06-11 | Production of pizza crusts |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS575637A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103932243A (en) * | 2014-04-30 | 2014-07-23 | 江南大学 | Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique |
-
1980
- 1980-06-11 JP JP7848080A patent/JPS575637A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103932243A (en) * | 2014-04-30 | 2014-07-23 | 江南大学 | Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique |
CN103932243B (en) * | 2014-04-30 | 2016-06-15 | 江南大学 | A kind of method utilizing the biological fragrant liquor-saturated fish local flavor of skill upgrading |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS57129635A (en) | Production of breads | |
GB2205066B (en) | Manufacture of pizza crusts | |
JPS57115130A (en) | Production of dough | |
JPS56144036A (en) | Production of frozen dough for breads | |
JPS5726536A (en) | Production of flour | |
JPS5786235A (en) | Production of breads | |
JPS5495757A (en) | Production of pizza crust | |
JPS575637A (en) | Production of pizza crusts | |
JPS57202238A (en) | Production of breads | |
JPS5722641A (en) | Production of bread dough | |
JPS5661951A (en) | Production of bread flour | |
JPS57150339A (en) | Production of breads | |
JPS57125641A (en) | Production of breads | |
JPS5561749A (en) | Production of baked confectionery | |
JPS5682045A (en) | Production of baked confectionery | |
JPS5747434A (en) | Production of breads | |
JPS575635A (en) | Production of breads | |
JPS5758844A (en) | Production of breads | |
JPS5786236A (en) | Production of bread | |
JPS565039A (en) | Production of improved biscuit | |
JPS5729243A (en) | Production of confectionery bread | |
JPS5498385A (en) | Production of sandbiscuit dough | |
GB2084157B (en) | Production of uricase | |
JPS5786234A (en) | Production of breads | |
JPS575636A (en) | Production of breads |