CONTINUOUS BUTTERMAKING .2. A COMPARISON OF BUTTER PRODUCED BY CONVENTIONAL AND CONTINUOUS METHODS OF MANUFACTURE

被引：0

|

作者：

BAKER, BC

DIXON, BD

LLOYD, GT

机构：

来源：

AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 1969年 / 24卷 / 04期

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：164 / &

相关论文

共 50 条

[1] CONTINUOUS BUTTERMAKING .2. QUALITY OF BUTTER
NICHOLS, L
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1967, 22 (02) : 83 - &
[2] ECONOMIC ASPECTS OF CONTINUOUS BUTTERMAKING .2. ECONOMIES IN SIZE OF PLANT
IP, SY
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1969, 24 (04) : 172 - &
[3] CONTINUOUS MANUFACTURE OF YOGURT .2. PROCEDURE AND APPARATUS FOR CONTINUOUS COAGULATION
DRIESSEN, FM
UBBELS, J
STADHOUDERS, J
BIOTECHNOLOGY AND BIOENGINEERING, 1977, 19 (06) : 841 - 851
[4] ECONOMIC ASPECTS OF CONTINUOUS BUTTERMAKING .1. COST COMPARISON BETWEEN BATCH AND CONTINUOUS PROCESSES
IP, SY
PHILLIPS, IL
COX, DC
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1969, 24 (04) : 168 - &
[5] MANUFACTURE OF BAKERS YEAST BY CONTINUOUS FERMENTATION .2. INSTRUMENTATION
SHER, HN
CHEMISTRY & INDUSTRY, 1960, (16) : 425 - 437
[6] SOME METHODS FOR THE CONTINUOUS MANUFACTURE OF CONFECTIONERY
CLEATHER, AG
CONFECTIONERY PRODUCTION, 1981, 47 (10): : 442 - 445
[7] COMPARISON OF PENTOSANS EXTRACTED FROM CONVENTIONAL AND CONTINUOUS-PRODUCED BREAD
DAPPOLON.BL
CEREAL SCIENCE TODAY, 1971, 16 (09): : 307 - &
[8] Characteristics of the churning process in continuous butter manufacture and modelling using an artificial neural network
Funahashi, H.
Horiuchi, J.
INTERNATIONAL DAIRY JOURNAL, 2008, 18 (03) : 323 - 328
[9] SIGNIFICANCE OF CONTINUOUS PRODUCTION METHODS IN THE MANUFACTURE OF TIN PLATE
MARTIN, ED
FOOD TECHNOLOGY, 1951, 5 (12) : 10 - 10
[10] SIGNIFICANCE OF CONTINUOUS PRODUCTION METHODS IN THE MANUFACTURE OF TIN PLATE
MARTIN, ED
FOOD TECHNOLOGY, 1951, 5 (10) : 398 - 401

← 1 2 3 4 5 →