Статті в журналах з теми "Food and drink manufacturing"
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Houston, G. F. B., and L. D. Smith. "Food and drink in Scotland: the economic base." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 115–23. http://dx.doi.org/10.1017/s0269727000004231.
Повний текст джерелаHellier, Philip. "Food and Drink Laboratory Accreditation: A Practical Approach." International Journal of Food Science & Technology 32, no. 1 (February 1997): 85. http://dx.doi.org/10.1046/j.1365-2621.1997.00001.x.
Повний текст джерелаJain, Rakesh, and A. C. Lyons. "The implementation of lean manufacturing in the UK food and drink industry." International Journal of Services and Operations Management 5, no. 4 (2009): 548. http://dx.doi.org/10.1504/ijsom.2009.024584.
Повний текст джерелаOngley, R. C. "Food and Drink — Good Manufacturing Practice: a Guide to its Responsible Management." Food Control 3, no. 2 (January 1992): 118. http://dx.doi.org/10.1016/0956-7135(92)90062-f.
Повний текст джерелаRosmiati, Karolina. "UJI KADAR SAKARIN PADA MINUMAN RINGAN BERMEREK YANG BEREDAR DI KOTA PEKANBARU." Jurnal Sains dan Teknologi Laboratorium Medik 3, no. 1 (November 1, 2018): 14–17. http://dx.doi.org/10.52071/jstlm.v3i1.26.
Повний текст джерелаKalogiannidis, Stavros, Dimitrios Kalfas, and Fotios Chatzitheodoridis. "The Impact of Collaborative Communication on the Physical Distribution Service Quality of Soft Drinks: A Case Study of Beverage Manufacturing Companies in Greece." Beverages 8, no. 3 (August 12, 2022): 47. http://dx.doi.org/10.3390/beverages8030047.
Повний текст джерелаMARCINIAK-ŁUKASIAK, KATARZYNA, KAROLINA GADOMSKA, MICHAŁ SOWIŃSKI, KATARZYNA ŻBIKOWSKA, PIOTR ŁUKASIAK, and ANNA ŻBIKOWSKA. "AN ASSESSMENT OF THE POSSIBILITY OF USING PLANT DRINKS IN A GLUTEN-FREE BREAD RECIPE." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 29, no. 2 (2022): 70–85. http://dx.doi.org/10.15193/zntj/2022/131/416.
Повний текст джерелаHutton, Tim. "Sodium Technological functions of salt in the manufacturing of food and drink products." British Food Journal 104, no. 2 (March 2002): 126–52. http://dx.doi.org/10.1108/00070700210423635.
Повний текст джерелаBurchett, D. H. "Food and drink manufacture: Good manufacturing practice — a guide to its responsible management." Food Control 1, no. 2 (April 1990): 125. http://dx.doi.org/10.1016/0956-7135(90)90098-w.
Повний текст джерелаStatsenko, Ekaterina, Mikhail Shtarberg, and Eugene Borodin. "Isoflavonoids in Soy and Soy-Containing Foods." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 222–32. http://dx.doi.org/10.21603/2074-9414-2022-2-2359.
Повний текст джерелаFerriday, D. "The use and cost of first aid in the food and drink manufacturing industry." Occupational Medicine 45, no. 4 (August 1, 1995): 199–204. http://dx.doi.org/10.1093/occmed/45.4.199.
Повний текст джерелаZioupou, Sofia, Basil Manos, Zacharoula Andreopoulou, and Eirini Tzimitra-Kalogianni. "Exploring Information Technology and Total Quality Management Implementation by Food and Drink Manufacturing Enterprises." International Journal of Agricultural and Environmental Information Systems 10, no. 3 (July 2019): 1–13. http://dx.doi.org/10.4018/ijaeis.2019070101.
Повний текст джерелаIkeda, Michio, Masayuki Akiyama, Yuta Hirano, Kazuhiro Miyaji, Yasunori Sugawara, Yuriko Imayoshi, Hisakatsu Iwabuchi, Takeshi Onodera, and Kiyoshi Toko. "Effects of Manufacturing Processing Conditions on Retronasal-Aroma Odorants from a Milk Coffee Drink." Journal of Food Science 83, no. 11 (October 18, 2018): 2733–44. http://dx.doi.org/10.1111/1750-3841.14366.
Повний текст джерелаNagyová, Ľudmila, Mária Holienčinová, Ingrida Košičiarová, and Tomáš Holota. "Corporate Social Responsibility in Food Manufacturing Companies – Environmental Dimensions." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 64, no. 3 (2016): 1037–43. http://dx.doi.org/10.11118/actaun201664031037.
Повний текст джерелаZavorokhina, Natalia, Denis Mysakov, and Anastasia Bochkova. "Development of Adaptogenic Beverages from Arctic Raw Materials for the Far North Residents." Food Industry 7, no. 3 (September 22, 2022): 41–49. http://dx.doi.org/10.29141/2500-1922-2022-7-3-5.
Повний текст джерелаFischer, Christian, and Sebastian Schornberg. "Assessing the competitiveness situation of EU food and drink manufacturing industries: An index-based approach." Agribusiness 23, no. 4 (2007): 473–95. http://dx.doi.org/10.1002/agr.20139.
Повний текст джерелаWidjaja, Willy Pranata, and Sumartini . "PENGARUH KONSENTRASI JELLY POWDER TERHADAP KARAKTERISTIK MINUMAN JELI IKAN LELE (Clarias sp.)." Pasundan Food Technology Journal 4, no. 3 (January 12, 2018): 197. http://dx.doi.org/10.23969/pftj.v4i3.648.
Повний текст джерелаZahroo, Agustin Fathimatuz. "Analisis Keterkaitan Sektor Industri Pengolahan Terhadap Perekonomian di Provinsi Jawa Timur (Pendekatan Input Output)." Jurnal Ilmu Ekonomi JIE 6, no. 2 (May 31, 2022): 189–202. http://dx.doi.org/10.22219/jie.v6i2.20459.
Повний текст джерелаSafronova, A. I., E. A. Pyr’eva, and O. V. Georgieva. "Beverages in child nutrition." Russian Journal of Woman and Child Health 5, no. 1 (2022): 78–84. http://dx.doi.org/10.32364/2618-8430-2022-5-1-78-84.
Повний текст джерелаChangchai, S., T. Sumrit, P. Chunlakan, and P. Inrirai. "Improving plant layout and processing flow of jelly mushroom drink to reduce microbial contamination." Food Research 4, no. 4 (March 23, 2020): 1060–65. http://dx.doi.org/10.26656/fr.2017.4(4).420.
Повний текст джерелаBennett, Anthony. "Food & drink: New technologies in feed water and effluent treatment." Filtration + Separation 51, no. 3 (May 2014): 18–22. http://dx.doi.org/10.1016/s0015-1882(14)70103-x.
Повний текст джерелаSorenson, Douglas, and Joe Bogue. "Modelling soft drink purchasers' preferences for stimulant beverages." International Journal of Food Science and Technology 41, no. 6 (June 2006): 704–11. http://dx.doi.org/10.1111/j.1365-2621.2005.01139.x.
Повний текст джерелаRichardson, David, and Maeve Brady. "The UK food and drink manufacturing industry response to theHealth of the Nation: A Strategy for Health." British Food Journal 99, no. 6 (July 1997): 220–32. http://dx.doi.org/10.1108/00070709710181568.
Повний текст джерелаO'Mahony, Mary. "Productivity Levels in British and German Manufacturing Industry." National Institute Economic Review 139 (February 1992): 46–63. http://dx.doi.org/10.1177/002795019213900104.
Повний текст джерелаGrashuis, Jasper, and Stanley Kojo Dary. "An empirical investigation of patent and trademark ownership propensity and intensity in the U.S. food and drink industry." International Food and Agribusiness Management Review 20, no. 5 (October 12, 2017): 747–64. http://dx.doi.org/10.22434/ifamr2017.0001.
Повний текст джерелаRustiani, Erni, Sata Yoshida Srie Rahayu, and Mira Miranti. "Pemanfaatan Limbah Cangkang Kijing untuk Diversifikasi Produk Sarapan Siap Saji Diperkaya Kalsium di Kota dan Kabupaten Bogor." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 1, no. 2 (February 3, 2016): 142. http://dx.doi.org/10.29244/agrokreatif.1.2.142-148.
Повний текст джерелаBOARD, P. W., and HELEN J. WOODS. "Compositional variations and sensory acceptability of apple juice drink." International Journal of Food Science & Technology 18, no. 6 (June 28, 2007): 763–69. http://dx.doi.org/10.1111/j.1365-2621.1983.tb00314.x.
Повний текст джерелаBişgin, Abdullah Taner, Yavuz Sürme, Mustafa Uçan, and İbrahim Narin. "Solid-phase extraction and spectrophotometric determination of Allura Red (E129) in foodstuff, soft drink, syrup and energy drink samples: a comparison study." International Journal of Food Science & Technology 51, no. 11 (August 8, 2016): 2367–75. http://dx.doi.org/10.1111/ijfs.13217.
Повний текст джерелаOyedum, U. M., and J. Agbala. "The study of multidrug resistant bacteria from locally produced tiger nut drinks (Kunuaya) sold in Minna, Niger State." Scientia Africana 21, no. 2 (September 8, 2022): 91–96. http://dx.doi.org/10.4314/sa.v21i2.9.
Повний текст джерелаMaragkoudakis, Petros, Veronica Vendramin, Barbara Bovo, Laura Treu, Viviana Corich, and Alessio Giacomini. "Potential use ofscotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks." Journal of Dairy Research 83, no. 1 (November 26, 2015): 104–8. http://dx.doi.org/10.1017/s002202991500059x.
Повний текст джерелаBauer-Petrovska, Biljana, and Lidija Petrushevska-Tozi. "Mineral and water soluble vitamin content in the Kombucha drink." International Journal of Food Science and Technology 35, no. 2 (March 2000): 201–5. http://dx.doi.org/10.1046/j.1365-2621.2000.00342.x.
Повний текст джерелаSASAKI, Yoshiharu, and Riichiro OHBA. "Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink." Food Science and Technology Research 10, no. 4 (2004): 447–52. http://dx.doi.org/10.3136/fstr.10.447.
Повний текст джерелаSari, Fitria Novita. "Implementation of Good Maufacturing Practices (GMP) in the Kitchen Hospital." JURNAL KESEHATAN LINGKUNGAN 8, no. 2 (July 5, 2016): 248. http://dx.doi.org/10.20473/jkl.v8i2.2016.248-257.
Повний текст джерелаAlessandra, Ferrarezi, dos Santos Karina Olbrich, and Monteiro Magali. "Consumer interpretation of ready to drink orange juice and nectar labelling." International Journal of Food Science & Technology 48, no. 6 (February 21, 2013): 1296–302. http://dx.doi.org/10.1111/ijfs.12090.
Повний текст джерелаOliveira, Gabriella A. R., Jonas T. Guimarães, Gustavo Luis P. A. Ramos, Erick A. Esmerino, Tatiana C. Pimentel, Roberto P. C. Neto, Maria Inês B. Tavares, et al. "Benefits of thermosonication in orange juice whey drink processing." Innovative Food Science & Emerging Technologies 75 (January 2022): 102876. http://dx.doi.org/10.1016/j.ifset.2021.102876.
Повний текст джерелаNguyen, Quang Vinh, Dang Pha Le, Minh Trung Nguyen, Thi Yen Nhi Tran, and Dang Truong Le. "Developing a Herbal Drink from Green Asparagus (Asparagus officinalis L.): Effect of Process Parameters on the Quality of the Product." Food Processing: Techniques and Technology 52, no. 4 (December 21, 2022): 640–48. http://dx.doi.org/10.21603/2074-9414-2022-4-2393.
Повний текст джерелаArsj, Febri Rakhmawati. "Now's Muslim Customers Geliat on The Purchase of Halal Products (Case Study on Supermarket Tip Top in Jabodetabek)." AFEBI Economic and Finance Review 6, no. 2 (December 1, 2021): 137. http://dx.doi.org/10.47312/aefr.v6i2.423.
Повний текст джерелаHeijltjes, Mariele G. "Advanced Manufacturing Technologies and HRM Policies. Findings from Chemical and Food and Drink Companies in the Netherlands and Great Britain." Organization Studies 21, no. 4 (July 2000): 775–805. http://dx.doi.org/10.1177/0170840600214005.
Повний текст джерелаOHBA, Riichiro, Masaki IIO, and Yoshiharu SASAKI. "Storage of a Broccoli Lactic Acid Bacteria Drink." Food Science and Technology Research 8, no. 2 (2002): 162–65. http://dx.doi.org/10.3136/fstr.8.162.
Повний текст джерелаWidiyanti, Ni Luh Manik, and I. Nyoman Sukarta. "Various Comparisons of White Sticky Rice with Red Rice Toward the Volume of Brem Drink and Organoleptic Test Tape Foods." JST (Jurnal Sains dan Teknologi) 11, no. 2 (August 15, 2022): 274–82. http://dx.doi.org/10.23887/jstundiksha.v11i2.51055.
Повний текст джерелаFaustina, Dea Risfika, Rachmad Gunadi, Aprilia Fitriani та Supriyadi Supriyadi. "Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm". International Journal of Food Science 2022 (1 березня 2022): 1–8. http://dx.doi.org/10.1155/2022/1977762.
Повний текст джерелаGollücke, Andréa Pittelli Boiago, Jane Cristina de Souza, and Débora de Queiroz Tavares. "(+)-Catechin and (−)-epicatechin levels of concentrated and ready-to-drink grape juices through storage." International Journal of Food Science & Technology 43, no. 10 (October 2008): 1855–59. http://dx.doi.org/10.1111/j.1365-2621.2008.01733.x.
Повний текст джерелаBurin, Vívian M., Priscilla N. Rossa, Nayla E. Ferreira-Lima, Maria C. R. Hillmann, and Marilde T. Boirdignon-Luiz. "Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink." International Journal of Food Science & Technology 46, no. 1 (December 17, 2010): 186–93. http://dx.doi.org/10.1111/j.1365-2621.2010.02486.x.
Повний текст джерелаOKAMURA, Tokumitsu, Tomoko OGATA, Norie MINAMIMOTO, Tomomi TAKENO, Hiroko NODA, Shoko FUKUDA, and Masahiro OHSUGI. "Characteristics of Beer-Like Drink Produced by Mushroom Fermentation." Food Science and Technology Research 7, no. 1 (2001): 88–90. http://dx.doi.org/10.3136/fstr.7.88.
Повний текст джерелаBerketova, L., G. Paramonov, and Sayapin. "Masking and Synergy of Sensory Indicators of Product Quality." Bulletin of Science and Practice 7, no. 11 (November 15, 2021): 229–39. http://dx.doi.org/10.33619/2414-2948/72/28.
Повний текст джерелаNganji, Marten Umbu, Lusia Danga Lewu, Uska Peku Jawang, Yonce Melyanus Killa, and Sri Ita Tarigan. "Pemanfaatan Daun Kelor Sebagai Minuman Herbal Dalam Rangka Mencegah Penyebaran Covid-19." Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal 4, no. 2 (May 12, 2021): 189–96. http://dx.doi.org/10.33330/jurdimas.v4i2.1072.
Повний текст джерелаCastillo, A., P. Vall, M. Garrido-Baserba, J. Comas, and M. Poch. "Selection of industrial (food, drink and milk sector) wastewater treatment technologies: A multi-criteria assessment." Journal of Cleaner Production 143 (February 2017): 180–90. http://dx.doi.org/10.1016/j.jclepro.2016.12.132.
Повний текст джерелаTramonte, Karina Cardoso, João Gustavo Provesi, Iolanda Moreira Dutra Albuquerque E Silva, Aureanna Nairne Negrão Murakami, Marcelo Maraschin, Renata Dias De Mello Castanho Amboni, and Edna Regina Amante. "Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation." International Journal of Food Science & Technology 46, no. 9 (June 22, 2011): 1871–77. http://dx.doi.org/10.1111/j.1365-2621.2011.02695.x.
Повний текст джерелаKiani, H., M. E. Mousavi, and Z. E. Mousavi. "Particle Stability in Dilute Fermented Dairy Drinks: Formation of Fluid Gel and Impact on Rheological Properties." Food Science and Technology International 16, no. 6 (November 22, 2010): 543–51. http://dx.doi.org/10.1177/1082013210367511.
Повний текст джерелаBowler, Alexander Lewis, Samet Ozturk, Ahmed Rady, and Nicholas Watson. "Domain Adaptation for In-Line Allergen Classification of Agri-Food Powders Using Near-Infrared Spectroscopy." Sensors 22, no. 19 (September 24, 2022): 7239. http://dx.doi.org/10.3390/s22197239.
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