Drying Applications During Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts

Processes - Switzerland
doi 10.3390/pr8030307
Full Text
Abstract

Available in full text

Date
Authors
Publisher

MDPI AG

Related search

Chemo-Enzymatically Prepared Lignin Nanoparticles for Value-Added Applications

World Journal of Microbiology and Biotechnology
Applied MicrobiologyBiotechnologyPhysiologyMedicine
2019English

Developing Sustainable Retail Food Value Chain for India

Advances in Logistics, Operations, and Management Science
2018English

Bacteriophage Applications for Food Production and Processing

Viruses
VirologyInfectious Diseases
2018English

Neural Network Applications in Heat and Mass Transfer Operations in Food Processing

WIT Transactions on State of the Art in Science and Engineering
2007English

Demand for Value Added and Value-Added Exchange Rates

IMF Working Papers
2015English

Radio-Frequency Applications for Food Processing and Safety

Annual review of food science and technology
Food Science
2018English

A Method for Estimating Global Trade in Value Added Within Agriculture and Food Value Chains

OECD Food, Agriculture and Fisheries Papers
2017English

Economic Forces Influencing Value-Added Food Industries: Implications for Southern Agriculture: Discussion

Journal of Agricultural & Applied Economics
AgriculturalEconomicsEconometricsBiological Sciences
1989English

Testing Sustainable Value Added as an Integrative Measure of Business Sustainability

Zbornik Radova Ekonomskog Fakultet au Rijeci
FinanceEconomicsInternational ManagementBusinessEconometrics
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

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

Privacy PolicyRefund Policy