Abstract
The study was conducted to evaluate the of chemical preservatives on the shelf life of bread at various temperatures at the Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, in 2008. Two chemical preservatives i.e. calcium propionate (CP) and calcium lactate (CL) at (14±1), (22±1) and ambient temperature (32±2 C) were assessed for their effect on keeping quality of bread. o
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