Generally, {HEAD ~ cream type mixture} is applied to {TAIL ~ at least one surface} of the food product in an amount to form a moisture barrier of at least about 10 microns thick, preferably about 20 to about 2000 microns thick, and more preferably about 50 to about 750 microns thick 
Generally , { HEAD ~ cream type mixture } is applied to { TAIL ~ at least one surface } of the food product in an amount to form a moisture barrier of at least about 10 microns thick , preferably about 20 to about 2000 microns thick , and more preferably about 50 to about 750 microns thick
OTH OTH HEAD HEAD HEAD HEAD HEAD HEAD HEAD REL REL REL TAIL TAIL TAIL TAIL TAIL TAIL TAIL TAIL OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH