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Design a factory for drying sliced mango at Capacity of 3000kg dried products per day
Design a factory for drying sliced mango at Capacity of 3000kg dried products per day: Faculty of high quality training Graduation's thesis of the Food Technology/ Huynh Vo Kien, Pham Le Quang Tri; Le Duc Trung (Supervisor) . -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2022
176 p hcmute 11/04/2023 170 2
Từ khóa: Drying slided mangoes, Food Technology.
The design of a snack production factory with a capacity of 3000 tons per year
The design of a snack production factory with a capacity of 3000 tons per year: Faculty of high quality training Graduation's thesis of the Food Technology/ Le To Quyen, Le Thi Thuy Nga; Hoang Van Chuyen (Supervisor) . -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2021
153 p hcmute 11/04/2023 157 3
Từ khóa: Food Technology, Snack production factory
Design of spring roll factory with a yield of 1500 tons per year
Design of spring roll factory with a yield of 1500 tons per year: Faculty of high quality training Graduation's thesis of the Food Technology/ Bui Ngoc Xuan Linh, Pham Mai Phuong; Hoang Van Chuyen (Supervisor) . -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2021
127 p hcmute 07/04/2023 157 2
Từ khóa: Food Technology, Spring roll
Influence of drying methods on the content of bioactive compounds and antioxidant activities of Curculigo orchioides: Faculty of high quality training Graduation's thesis of the Food Technology/ Pham Truong Tieu Lam; Hoang Van Chuyen (Supervisor) . -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2021
91 p hcmute 07/04/2023 176 2
Từ khóa: Cursuligo orchioides, Drying methods, Food Technology
Developing freeze-dried snack bites from kefir milk
Developing freeze-dried snack bites from kefir milk: Faculty of high quality training Graduation's thesis of the Food Technology/ Nguyen Thi Yen Linh, Doan Thi Ut Nhi; Cao Thi Thanh Loan (Supervisor) . -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2021
114 p hcmute 07/04/2023 128 3
Từ khóa: Food Technology, Kefir milk
Design a factory for drying sliced pineapples at capacity of 500kg ripened fruits per hour
Design a factory for drying sliced pineapples at capacity of 500kg ripened fruits per hour: Faculty of high quality training Graduation's thesis of the Food Technology/ Dang Hoang Quoc Duy, Le Nguyen Quoc Viet; Le Duc Trung (Supervisor) . -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2021
124 p hcmute 07/04/2023 108 2
Từ khóa: Food Technology, Pineapples
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar...
6 p hcmute 23/02/2023 188 2
Từ khóa: Fermented foods, Leadership, Technological innovations.
Gestion de la qualité en industrie alimentaire
Gestion de la qualité en industrie alimentaire/ Ha Duyen Tu. -- H : Khoa học và Kỹ thuật, 2006 142tr ; 27cm Dewey Class no. : 664.07 -- dc 22 Call no. : 664.07 H111-T883
11 p hcmute 18/05/2022 293 2
Từ khóa: 1. Công nghệ thực phẩm -- Quản lý chất lượng. 2. Food technology -- Quality control.
Évaluation sensorielle des denrées alimenttaires
Évaluation sensorielle des denrées alimenttaires/ Ha Duyen Tu. -- H : Khoa học và Kỹ thuật, 2006 172tr ; 27cm Dewey Class no. : 664.072 -- dc 22Call no. : 664.072 H111-T883
5 p hcmute 17/03/2022 219 1
Introduction to advanced food process engineering
This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and pubisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and pubishers have attempted to trace the copyright holder of all material reproduced in this publication and apologize to copyright holder if...
6 p hcmute 28/08/2020 321 1
Từ khóa: Food industry and trade -- Quality control, Food industry and trade, Quality control, Technological innovations.
Logos : making a strong mark : 150 strategies for logos that last/
Logos : Making a Strong Mark examines 150 logos from a wide variety of industries and provides designers with an endless array of insightful tips they can put to work immediately. The authors track the life cycle of each logo from its initial brief through the process to the final result. Additionally, scattered throughout the book are 15 sidebars that take a close look at logos that have been redesigned.
5 p hcmute 19/08/2020 313 2
Từ khóa: Arts and leisure -- Business and technology -- Health care -- Hotelsand restaurants -- Luxury, fashion and beauty -- Food and beverage Logos (Symbols) -- Design
Adapting high hydrostatic pressure (HPP) for food processing operations
Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on...
5 p hcmute 17/08/2020 356 2
Từ khóa: Food industry and trade -- Mathematical models, Food industry and trade, High pressure (Technology), Processed foods, Mathematical models
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