Valorization of Cocoa and Rose Waste for Preparation of Liqueurs

Food Science and Applied Biotechnology
doi 10.30721/fsab2019.v2.i1.41
Full Text
Abstract

Available in full text

Date
Authors
Publisher

University of Food Technologies - Plovdiv

Related search

Valorization of Cocoa Husks: Pectin Recovery

International Journal of Food Science
Food Science
2019English

Waste and Biomass Valorization

Waste and Biomass Valorization
Waste ManagementDisposalSustainabilityRenewable EnergyEnvironmental Engineeringthe Environment
2010English

Bioelectrochemical Systems for Energy Valorization of Waste Streams

2018English

Integrated and Sustainable System for Multi-Waste Valorization

Environmental Engineering and Management Journal
ManagementMonitoringPolicyLawEnvironmental EngineeringPollution
2014English

Valorization of Pineapple Waste for Development of Animal Feed Block

International Journal of Current Microbiology and Applied Sciences
2018English

Intersectorial Reuse of Waste and Scraps for the Production of Building Products: Strategies and Valorization of Waste

Environmental Engineering and Management Journal
ManagementMonitoringPolicyLawEnvironmental EngineeringPollution
2015English

Cocoa: Its Cultivation and Preparation

Bulletin of the American Geographical Society
1914English

Steam Gasification for Waste Valorization With Energy Recovery

E3S Web of Conferences
EarthEnergyPlanetary SciencesEnvironmental Science
2018English

Study of Rose Oil Processing Waste

Works of Georgian Technical University
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy