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Auswahl der wissenschaftlichen Literatur zum Thema „Milk product“
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Zeitschriftenartikel zum Thema "Milk product"
Singh, Poornima, und Ritu Dubey. „Coconut Milk Benefit Human Body“. International Journal of Advances in Agricultural Science and Technology 9, Nr. 5 (30.05.2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.
Der volle Inhalt der QuelleKAVAS, Nazan, und Gökhan KAVAS. „Production of yogurt-like product from almond milk enriched with egg white protein powder and different dissaccharides“. Ege Üniversitesi Ziraat Fakültesi Dergisi 59, Nr. 2 (04.07.2022): 335–46. http://dx.doi.org/10.20289/zfdergi.1000476.
Der volle Inhalt der QuelleRozhkova, Alena, und Julia Olentsova. „Development of New Technological Solutions for the Dairy Industry“. E3S Web of Conferences 161 (2020): 01086. http://dx.doi.org/10.1051/e3sconf/202016101086.
Der volle Inhalt der QuelleAgustina, Yohana, Jangkung Handoyo Mulyo, Lestari Rahayu Waluyati und M. Zul Mazwan. „Consumer Preferences toward Goat Milk“. Agriecobis : Journal of Agricultural Socioeconomics and Business 4, Nr. 2 (29.10.2021): 100–109. http://dx.doi.org/10.22219/agriecobis.v4i2.15922.
Der volle Inhalt der QuelleDolmatova, O. I., und T. E. Chernysheva. „Healthy milk snack“. Proceedings of the Voronezh State University of Engineering Technologies 82, Nr. 2 (18.09.2020): 88–93. http://dx.doi.org/10.20914/2310-1202-2020-2-88-93.
Der volle Inhalt der QuelleAsase, Richard, Elena Shenkova, Tatiana Glukhareva und Irina Selezneva. „Development and investigating parameters of fermented milk products based on various types of vegetable milk“. BIO Web of Conferences 67 (2023): 03008. http://dx.doi.org/10.1051/bioconf/20236703008.
Der volle Inhalt der QuelleSukhova, Irina V., Tatyana N. Romanova, Lidia A. Korosteleva, Rinat H. Baimishev und Elena V. Dolgosheva. „The effect of hydrated oatmeal on quality of the symbiotic fermented milk product“. BIO Web of Conferences 17 (2020): 00052. http://dx.doi.org/10.1051/bioconf/20201700052.
Der volle Inhalt der QuelleYudiastuti, Silvia Oktavia Nur, Saiful Anwar, Yossi Wibisono, Agung Wahyono, Anna Maria Handayani, Anissa`u Choirun, Resti Pranata Putri und Findi Citra Kusumasari. „Analisis Kelayakan Finansial Susu Ready To Drink Kandidat Prebiotik“. Jurnal Ilmiah Inovasi 23, Nr. 2 (31.08.2023): 103–10. http://dx.doi.org/10.25047/jii.v23i2.3729.
Der volle Inhalt der QuelleTsakali, Efstathia, Christina Agkastra, Christina Koliaki, Dimitrios Livanios, Georgios Boutris, Myrto Ioulia Christopoulou, Spiridon Koulouris, Stamatis Koussissis, Jan F. M. Van Impe und Dimitra Houhoula. „Milk Adulteration: Detection of Bovine Milk in Caprine Dairy Products by Real Time PCR“. Journal of Food Research 8, Nr. 4 (20.06.2019): 52. http://dx.doi.org/10.5539/jfr.v8n4p52.
Der volle Inhalt der QuelleBialasová, Kristina, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová und Šárka Horáčková. „Influence of flaxseed components on fermented dairy product properties“. Czech Journal of Food Sciences 36, No. 1 (28.02.2018): 51–56. http://dx.doi.org/10.17221/411/2017-cjfs.
Der volle Inhalt der QuelleDissertationen zum Thema "Milk product"
Axelsson, Stefan. „Innovative Milk Foamer : Product Development“. Thesis, Linköping University, Machine Design, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-58870.
Der volle Inhalt der QuelleThis report presents the primary development process of an innovative milk foamer. The project is structured as the primary development process that is used at Electrolux Floor Care and Small Appliances AB, Global Primary Development and Innovation department in Stockholm, Sweden. The aim was to develop a milk foamer with innovative solutions to provide Electrolux with a unique product. The objective was to create a product that highly meets customer requirements and in the same time is feasible to develop into a selling product. All the aspects regarding a consumer product had to be considered. To create innovative solutions thorough investigations of the physics behind foaming and foam are studied and documented. The difference in foam quality when using different ways of foaming is documented and possible explanations is discussed. The primary development process range from pre-study and customer research to designing prototypes and verifications. Most of the report deals with standalone solutions but there is also a part of the report that deals with integrated solutions and cooperating solutions that would be used together with espresso machines. The result is a variety of concepts and four fully working standalone prototypes. Two prototypes are further developed and are highly interesting to Electrolux.
Rogers, Sheryle Ann. „The influence of somatic cell count on milk composition and milk product quality“. Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35983/1/35983_Rogers_1986.pdf.
Der volle Inhalt der QuellePal, Pradip Kumar. „Technological and biochemical investigations in manufacturing churpi - a traditional South-East Asian milk product“. Thesis, University of North Bengal, 1993. http://hdl.handle.net/123456789/1085.
Der volle Inhalt der QuelleSolorio, Hector Alejandro. „Heat-Induced Gelation of Ultrafiltered Whole Milk Concentrate and Product Applications“. DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5469.
Der volle Inhalt der QuelleJain, Noopur. „A Longitudinal Examination of the Milk and Dairy Product Intake Patterns of Infants Six Weeks to Eighteen Months of Age“. University of Cincinnati / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1421921568.
Der volle Inhalt der QuelleObodai, Mary Amba Beedua. „Characterization of the dominant microbiota in nyarmie, a Ghanaian fermented milk product“. Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435408.
Der volle Inhalt der QuelleGlauben, Thomas, Kristin Hansen, Jens-Peter Loy und Christoph Weiss. „Breadth and Depth of Promotional Sales in Food Retailing“. Czech Academy of Agricultural Sciences, 2011. http://epub.wu.ac.at/4865/1/Glauben_etal_2011_AGRICECON_Breadth%2Dand%2Ddepth%2Dof%2Dpromotional%2Dsales.pdf.
Der volle Inhalt der QuelleByrne, Robert Duane. „Assessment of dairy product quality by selective incubation and rapid techniques“. Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/45943.
Der volle Inhalt der QuelleA study was conducted to investigate the use of bacterial numbers and metabolites for their Value in predicting potential shelf-life of pasteurized fluid milk. The study consisted of two phases. In the first phase, chemical inhibitors were evaluated for their ability to allow growth of gram-negative psychrotrophic bacteria while inhibiting growth of gram-positive organisms. Crystal violet, benzalkonium chloride, a mixture of crystal violet and benzalkonium chloride, and alkylaryl sulfonate were tested. These were incubated with milk samples separately inoculated with gram-negative and gram-positive bacteria, at 2l°C for 18 hours. Alkylaryl sulfonate allowed growth of gram-positive organisms. Crystal violet inhibited gram-positive organisms but was not as effective as the mixture of crystal violet and benzalkonium chloride, The inhibitor of choice was benzalkonium chloride as it inhibited growth of all gram-positive organisms tested and allowed growth of the gram-negative psychrotrophic organisms.
Master of Science
Lau, Clara Sueling. „Formulation and Physical, Chemical and Sensory Analysis of a Novel Flaxseed-enriched Milk-based Beverage to Deliver Omega-3 Fatty Acids“. Diss., Virginia Tech, 2007. http://hdl.handle.net/10919/29396.
Der volle Inhalt der QuellePh. D.
Chen, Ming-Ju. „Factors affecting consumer acceptance and shelf life of a fermented milk flavored tomato juice product /“. The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu148784331469457.
Der volle Inhalt der QuelleBücher zum Thema "Milk product"
Milk and dairy product technology. New York: M. Dekker, 1998.
Den vollen Inhalt der Quelle findenMilk and Dairy Product Technology. London: Taylor and Francis, 2017.
Den vollen Inhalt der Quelle findenplc, J. Sainsbury, Hrsg. Milk free: A product guide for special dietery requirements. London: J. Sainsbury plc, 1995.
Den vollen Inhalt der Quelle findenGreat Britain. Ministry of Agriculture, Fisheries and Food., Hrsg. Milk hygiene: A guide to the Dairy Products (Hygiene) Regulations for dairy product processors. [London]: [MAFF Publications], 1995.
Den vollen Inhalt der Quelle findenGreat Britain. Ministryof Agriculture, Fisheries and Food., Hrsg. Milk hygiene: A guide to the Dairy Products (Hygiene) Regulations for dairy product processors. [London]: [MAFF Publications], 1995.
Den vollen Inhalt der Quelle findenA, Keoleian Gregory, McDaniel Jeff S und National Risk Management Research Laboratory (U.S.), Hrsg. Life cycle design of milk and juice packaging: Project summary. Cincinnati, OH: U.S. Environmental Protection Agency, National Risk Management Research Laboratory, 1997.
Den vollen Inhalt der Quelle findenA, Keoleian Gregory, McDaniel Jeff S und National Risk Management Research Laboratory (U.S.), Hrsg. Life cycle design of milk and juice packaging: Project summary. Cincinnati, OH: U.S. Environmental Protection Agency, National Risk Management Research Laboratory, 1997.
Den vollen Inhalt der Quelle findenZhao, Litao. The tainted milk formula scandal: Another hard lesson for China. Singapore: East Asian Institute, National University of Singapore, 2008.
Den vollen Inhalt der Quelle findenW, Stephenson Mark, New York State College of Agriculture and Life Sciences. Dept. of Agricultural, Resource, and Managerial Economics. und Cornell University. Program on Dairy Markets and Policy., Hrsg. The magnitude of and factors influencing product losses in 141 fluid milk plants in the United States. Ithaca, N.Y: Dept. of Agricultural, Resource and Managerial Economics, Cornell University Agricultural Experiment Station, College of Agricultural [i.e. Agriculture] and Life Sciences, Cornell University, 1996.
Den vollen Inhalt der Quelle findenCommission of the European Communities. Directorate-General for Agriculture., Hrsg. Milk & milk products. [Brussels]: DG VI Documentation Centre, 1985.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Milk product"
Odet, G. „Quality Control and Quality Assurance of Processing a Product at Different Locations“. In Milk, 879–85. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_100.
Der volle Inhalt der QuelleSanderson, W. B., und A. G. Baucke. „New Drying Techniques for Improved Processing and for a Wider Product Versatility“. In Milk, 559–67. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_64.
Der volle Inhalt der QuelleKhedkar, Chandrashekar D., Rupesh S. Chavan, S. D. Kalyankar und Akruti Joshi. „Heat-Dessicated Milk Product: A Condensed Milk“. In Dairy Engineering, 185–206. 1st ed. | Waretown, NJ : Apple Academic Press, 2017.: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366210-11.
Der volle Inhalt der QuelleHarding, F. „The impact of raw milk quality on product quality“. In Milk Quality, 102–11. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2195-2_8.
Der volle Inhalt der QuelleKessler, H. G. „Multistage Evaporation and Water Vapour Recompression with Special Emphasis on High Dry Matter Content, Product Losses, Cleaning and Energy Savings“. In Milk, 545–58. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_63.
Der volle Inhalt der QuelleBouwman, S., A. E. Steenbergen und R. Waalewijn. „Recommendations for Minimizing Product Losses in Evaporators“. In MILK the vital force, 138. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_117.
Der volle Inhalt der QuellePrasad, D. N., und N. Prasad. „Scanning Electron Microscopy of Indian Dairy Product — Dahi“. In MILK the vital force, 206. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_171.
Der volle Inhalt der QuellePal, Dharam, und Munir Cheryan. „Manufacture of Khoa, an Indian Milk Product, by Reverse Osmosis“. In MILK the vital force, 114–20. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_100.
Der volle Inhalt der QuelleEarly, R. „Milk Product Contamination After the Farm Gate“. In Microbial Toxins in Dairy Products, 154–82. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118823095.ch6.
Der volle Inhalt der QuelleKhare, Archana, und Anil Kumar Khare. „Standardization of Heat-Dessicated Product: Milk Cream“. In Dairy Engineering, 175–84. 1st ed. | Waretown, NJ : Apple Academic Press, 2017.: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366210-10.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Milk product"
Howell, Bryan F., Kanae S. Lee, Rebecca N. Holbrook, Sophie J. Houghton, Linda Reynolds und Laura K. Jefferies. „MULTIDISCIPLINARY DAIRY MILK PACKAGING COLLABORATION“. In 25th International Conference on Engineering and Product Design Education. The Design Society, 2023. http://dx.doi.org/10.35199/epde.2023.38.
Der volle Inhalt der QuelleShtepani (Basha), Alerta, Ludiana Vero, Albana Barjamaj, Eralda Shore und Ana Kapaj. „Consumer preferences for milk product in Albania“. In The 4th Global Virtual Conference. Publishing Society, 2016. http://dx.doi.org/10.18638/gv.2016.4.1.736.
Der volle Inhalt der QuelleHeghedus Mindru, Gabriel, Daniel Bogdan Platon, Teodor Ioan Trasca, Ducu Sandu Stef und Ramona Cristina Heghedus Mindru. „MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL RIPENED CHEESES FROM COW'S MILK“. In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/6.1/s25.24.
Der volle Inhalt der QuellePetriľák, Marek, Ing Elena Horská, Jozef Šumichrast und Jozef Palkovič. „COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS“. In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.132.
Der volle Inhalt der QuelleGril, Irena, und Marijan Pogačnik. „Izračun ogljičnega odtisa pri predelavi mleka“. In Society’s Challenges for Organizational Opportunities: Conference Proceedings. University of Maribor Press, 2022. http://dx.doi.org/10.18690/um.fov.3.2022.20.
Der volle Inhalt der QuelleE.N., Reva, Merker A.A., Doroshenko V.A., Shcherbakov A.A. und Krotova O.E. „THE USE OF MICROFILTRATION WHEY IN THE PRODUCTION OF GLUTEN-FREE BREAD“. In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.157-159.
Der volle Inhalt der QuelleTastemirova, Ukilim, Inga Ciprovica und Azaret Shingisov. „The comparison of the spray-drying and freeze-drying techniques for camel milk: a review“. In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.015.
Der volle Inhalt der QuelleN.V., Kravchenko. „CHEMICAL COMPOSITION AND BIOLOGICAL VALUE ANALYSIS OF SEMI-PRODUCT FROM SKIMMED MILK WITH ADDITION OF LICORICE EXTRACT“. In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.107-111.
Der volle Inhalt der QuelleAgibaeva, A. Zh, N. B. Gavrilova und N. L. Chernopol'skaya. „DAIRY PRODUCT BIOTECHNOLOGY DEVELOPMENT FOR SPECIALIZED NUTRITION“. In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-5.
Der volle Inhalt der QuelleMoczulska, Magdalena, Julia Fabjanowska, Renata Klebaniuk, Edyta Kowalczuk-Vasilev, Wioletta Samolińska, Bożena Kiczorowska und Szymon Milewski. „Herbal mixture supplementation of dairy cows’ rations affects milk composition, milk quality and cow condition“. In 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2023. http://dx.doi.org/10.24326/icdsupl2.a019.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Milk product"
Skriabina, M. P., A. M. Stepanova, S. I. Parnikova und N. A. Oboeva. Probiotic fermented milk product based on bacterial strains Bacillus subtillis from secondary raw milk for young cattle cattle. СФНЦА РАН, 2018. http://dx.doi.org/10.18411/978-5-6041597-2018-202-203.
Der volle Inhalt der QuelleScriabin, M. P. FACILITY FROM NATURAL STRAINS OF BACTERIUS BACILLUS SUBTILIS FOR PRODUCING A FERRO-MILK FODDER PRODUCT. Ljournal, 2019. http://dx.doi.org/10.18411/978-5-6042744-2-2-269-270.
Der volle Inhalt der QuelleEran’Ogwa, Bronson, Rachel Olwanda, Gideon Cheptarus, Nicholas Cheptoo, Eric Kioko, Peter Wangai, Mary Baaru, Kaderi Bukari und Imogen Bellwood-Howard. Milk Markets in Agropastoral Areas of Africa. Institute of Development Studies, Mai 2023. http://dx.doi.org/10.19088/ids.2023.018.
Der volle Inhalt der QuelleMcGuire, Mark A., Amichai Arieli, Israel Bruckental und Dale E. Bauman. Increasing Mammary Protein Synthesis through Endocrine and Nutritional Signals. United States Department of Agriculture, Januar 2001. http://dx.doi.org/10.32747/2001.7574338.bard.
Der volle Inhalt der QuelleSlattery, Kevin, und Eliana Fu. Unsettled Issues in Additive Manufacturing and Improved Sustainability in the Mobility Industry. SAE International, Juli 2021. http://dx.doi.org/10.4271/epr2021015.
Der volle Inhalt der QuelleOng, T. M., W. Z. Whong, J. Ma, B. Z. Zhong und D. Bryant. Toxicity studies of mild gasification products. Office of Scientific and Technical Information (OSTI), November 1992. http://dx.doi.org/10.2172/10188108.
Der volle Inhalt der QuelleShulha, Oleksandr. English Lavender Essential Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, September 2023. http://dx.doi.org/10.59520/bapp.lgd/dhaf0609.
Der volle Inhalt der QuelleWallman, P. H. Separation of products from mild coal gasification processes. Office of Scientific and Technical Information (OSTI), September 1991. http://dx.doi.org/10.2172/5240984.
Der volle Inhalt der QuellePoverenov, E., Philip Demokritou, Yaguang Luo und V. Rodov. Green nature inspired nano-sanitizers for enhancing safety of ready-to-eat fruits and vegetables. Israel: United States-Israel Binational Agricultural Research and Development Fund, 2022. http://dx.doi.org/10.32747/2022.8134145.bard.
Der volle Inhalt der QuelleBarash, Itamar, und Robert E. Rhoads. Translational Mechanisms that Govern Milk Protein Levels and Composition. United States Department of Agriculture, November 2004. http://dx.doi.org/10.32747/2004.7586474.bard.
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