Results 221 to 230 of about 377,881 (261)
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1993
General statistical sources for the food industries group 411 - organic oils and fats group 412 - slaughtering of animals and production of meat and by-products group 413 - preparation of milk and milk products group 414 - processing of fruit and vegetables group 415 - fish processing group 416 and 419 - grain milling and bread, biscuits and flour ...
John Mark, Roger Strange
openaire +1 more source
General statistical sources for the food industries group 411 - organic oils and fats group 412 - slaughtering of animals and production of meat and by-products group 413 - preparation of milk and milk products group 414 - processing of fruit and vegetables group 415 - fish processing group 416 and 419 - grain milling and bread, biscuits and flour ...
John Mark, Roger Strange
openaire +1 more source
1958
Contained within the 3rd Edition (1957) of the Atlas of Canada is a map that shows six condensed maps illustrating the distribution of: slaughtering and meat packing plants; wheat flour mills and grain elevators; creameries, cheese factories, combined butter and cheese factories, concentrated milk and other dairy product factories (mainly ice cream ...
openaire +1 more source
Contained within the 3rd Edition (1957) of the Atlas of Canada is a map that shows six condensed maps illustrating the distribution of: slaughtering and meat packing plants; wheat flour mills and grain elevators; creameries, cheese factories, combined butter and cheese factories, concentrated milk and other dairy product factories (mainly ice cream ...
openaire +1 more source
Microbial Biofilms in the Food Industry—A Comprehensive Review
International Journal of Environmental Research and Public Health, 2021Ariana Saraiva +2 more
exaly
1976
The chemistry and physical chemistry of starch is of great interest to foodstuffs manufacturers, as it constitutes an excellent raw material which can be used when an inert, neutral, edible filler is required, where liquids such as soups, etc. are to be thickened or where gels are required, as with blancmange, custard powders, etc.
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The chemistry and physical chemistry of starch is of great interest to foodstuffs manufacturers, as it constitutes an excellent raw material which can be used when an inert, neutral, edible filler is required, where liquids such as soups, etc. are to be thickened or where gels are required, as with blancmange, custard powders, etc.
openaire +1 more source
Internet of Things in food processing and its potential in Industry 4.0 era: A review
Trends in Food Science and Technology, 2023Prabhat Nema +2 more
exaly
Application of Artificial Intelligence in Food Industry—a Guideline
Food Engineering Reviews, 2021Haslaniza Hashim +2 more
exaly
Microwave applications in the food industry: an overview of recent developments
Critical Reviews in Food Science and Nutrition, 2022Piotr Kulawik +2 more
exaly
Application of Agri-Food By-Products in the Food Industry
Agriculture (Switzerland), 2023Mihai Alexandru Chitea +2 more
exaly