Decreased cooling time in annatto bar production
This study presents the analysis of the variable cooling time of annatto trays, chosen for being one of the variables that most affects the manufacturing process, which will be analyzed based on quality standards, taking care of every detail in the process. The data are studied by means of statistic...
保存先:
| 第一著者: | |
|---|---|
| その他の著者: | , , , |
| フォーマット: | article |
| 言語: | スペイン語 |
| 出版事項: |
2020
|
| オンライン･アクセス: | https://revistas.utp.ac.pa/index.php/ric/article/view/2612 https://ridda2.utp.ac.pa/handle/123456789/12174 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|
類似資料: Decreased cooling time in annatto bar production
- Cooling Curve Analysis Method using a Simplified Energy Balance
- Effectiveness of biofilm formation by pseudomonas strains and their ability to decrease chlorine and antagonism of coliform bacteria
- BUTTER PRODUCTION BASED ON CASHEWS
- Modernization of the Target Design for Molybdenum Production
- Citrus juice extraction for the production of natural repellents
- Producción de hidrocarburos biológicos utilizando un subproducto agroalimentario como sustrato. Production of biological hydrocarbons using and agrifood product as a sustrate