Bakery products

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Bakery products

机译：烘焙食品

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Introduction & definitions; key trends; comparative market sizes; market background: grazing/grignotage, healthy eating, key developments - private label/premium expansion, in-store bakeries; total market size: market performance, per capita consumption & expenditure, sectoral analysis, sectoral performance; market shares; company profiles: Bimbo SA, Harry's France SA, Panem/Barilla, Tomkins Plc, Wendeln Gruppe; retail distribution; outlook: trends to watch, market performance.

机译：介绍和定义；主要趋势；比较市场规模；市场背景：放牧/定食，健康饮食，主要发展-自有品牌/优质产品扩展，店内面包房；市场总规模：市场表现，人均消费和支出，部门分析，部门绩效；市场占有率;公司简介：Bimbo SA，Harry's France SA，Panem / Barilla，Tomkins Plc，Wendeln Gruppe；零售分销；展望：趋势观察，市场表现。

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《Market Research Europe》 |1998年第2期|p.1-33|共33页
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正文语种 eng
中图分类国际贸易理论与方法;
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1. Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products - a Review [J] . Gimenez-Bastida Juan Antonio, Piskula Mariusz K., Zielinski Henryk Polish Journal of Food and Nutrition Sciences . 2015,第1期

机译：荞麦衍生面包和非面包产品的加工和开发的最新进展-综述
2. Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products [J] . Caggia Cinzia, Palmeri Rosa, Russo Nunziatina, Frontiers in Nutrition . 2020,第4期

机译：用柑橘副产物用作烘焙糖果产品的脂肪替代品成分
3. Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products [J] . Di Biase Mariaelena, Bavaro Anna Rita, Lonigro S. Lisa, International Journal of Food Sciences and Nutrition . 2019,第1a8期

机译：Lactobacillus plantarum Itm21b发酵产品和鹰嘴豆粉增强盐的营养型材降低烘焙产品
4. Changes in Lifestyle of Population and Solutions in Logistics of Bakery Products: Practice in the Czech Republic [C] . Radka Vanickova International Scientific Conference on Economics, Management and Technology in Enterprises . 2019

机译：面包店物流人口生活方式的变化：捷克共和国的实践
5. Uticaj ambala?e i savremenih uslova pakovanja na odr?ivost tradicionalnih pekarskih proizvoda =Impact of Packaging Material and Contemporary Packaging Conditions on Traditional Bakery Products Sustainability [D] . Psodorov, Dragan. 2019

机译：包装与现代包装条件对传统面包产品可持续性的影响=包装材料和现代包装条件对传统面包产品可持续发展的影响
6. Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products [O] . Cinzia Caggia, Rosa Palmeri, Nunziatina Russo, 2020

机译：柑橘副产品用作面包糖果产品的脂肪替代成分
7. Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products - A Review [O] . Giménez-Bastida Juan Antonio, Piskula Mariusz K., Zieliñski Henryk 2015

机译：荞麦衍生面包和非烘焙产品加工和开发的最新进展 - 综述

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