- Bạn vui lòng tham khảo Thỏa Thuận Sử Dụng của Thư Viện Số
Tài liệu Thư viện số
Danh mục TaiLieu.VN
Charaterization of bacterial cellulose produced by gluconacetobacter xylinus using rice extract as a nutrient source: Faculty of high quality training Graduation's thesis of the Food Technology/ Nguyen Thuy Thanh Hien, Nguyen Pham Huyen Phuong; Vu Tran Khanh Linh (Supervisor). -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2022
106 p hcmute 28/04/2023 146 2
Từ khóa: Food preservation
Effect of material treatment methods on recovery yield, quality parameters and antimicrobial activities of essential oil obtained from turmeric leaf using hydrodistillation: Faculty of high quality training Graduation's thesis of the Food Technology/ Nguyen Thi Quynh Huong, Le Thi Cam Nhung; Hoang Van Chuyen (Supervisor). -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2022
117 p hcmute 28/04/2023 110 2
Từ khóa: Food
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 162 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 150 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 152 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 168 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 123 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 102 2
Từ khóa: Food Technology, Pineapples
Active packaging based on chitosan and cinnamaldehyde for meat and fruit
Active packaging based on chitosan and cinnamaldehyde for meat and fruit: Faculty of high quality training Graduation's thesis of the Food Technology/ Tran Thi Van An, Vu Thi Thu Huong; Nguyen Vinh Tien (Supervisor) . -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2020
92 p hcmute 07/04/2023 143 2
Từ khóa: Food packaging, Pood preservation
On food and cooking: the science and lore of the kitchen
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new,...
11 p hcmute 15/03/2023 293 2
Dining room and banquet management
"Dining Room and Banquet Management, fourth edition is designed for the introductory course in a Hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. This book includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising...
18 p hcmute 10/03/2023 246 0
Introduction to food engineering
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Held man demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This...
24 p hcmute 23/02/2023 315 2
Từ khóa: Food industry and trade. 2. Food processing machinery
Bộ sưu tập nổi bật