Generally, cream type mixture is applied to at least one surface of {HEAD ~ the food product} in {TAIL ~ 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 , cream type mixture is applied to at least one surface of { HEAD ~ the food product } in { TAIL ~ 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
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