首页> 外文OA文献 >SUBSTANTIATION OF TECHNOLOGICAL PARAMETERS OF PRODUCTION AND CONSUMER PROPERTIES OF A NEW FORM OF SPECIALIZED BEVERAGE

【2h】

SUBSTANTIATION OF TECHNOLOGICAL PARAMETERS OF PRODUCTION AND CONSUMER PROPERTIES OF A NEW FORM OF SPECIALIZED BEVERAGE

机译：一种新型专业饮料生产和消费物业技术参数的证实

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Anatoliy L. Maytakov; Alexandr F. Shlyapin; Natalia V. Tihonova; Valeriy M. Poznyakovskiy;
展开▼
作者单位

展开▼
年度 2017
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Determination of the Best Formula Apple Cider Beverages in the Production Process through Consumer's Acceptance and Laboratory's Integration (Case Study in Apple Cider Beverages Cluster in Batu City, East Java) [J] . Siti Asmaul Mustaniroh, Ria Martha Kristanti, Jaya Mahar Maligan Research journal of applied science, engineering and technology . 2017,第10期

机译：通过消费者认可和实验室整合确定生产过程中最佳配方苹果酒饮料（东爪哇省tu都市苹果酒饮料集群的案例研究）
2. Determination of the Best Formula Apple Cider Beverages in the Production Process through Consumer's Acceptance and Laboratory's Integration (Case Study in Apple Cider Beverages Cluster in Batu City, East Java) [J] . Siti Asmaul Mustaniroh, Ria Martha Kristanti, Jaya Mahar Maligan Research journal of applied science, engineering and technology . 2017,第10期

机译：通过消费者认可和实验室整合确定生产过程中最佳配方苹果酒饮料（东爪哇省tu都市苹果酒饮料集群的案例研究）
3. Determination of the Best Formula Apple Cider Beverages in the Production Process through Consumer's Acceptance and Laboratory's Integration (Case Study in Apple Cider BeveragesCluster in Batu City, East Java) [J] . Siti Asmaul Mustaniroh, Ria Martha Kristanti, Jaya Mahar Maligan Research journal of applied science, engineering and technology . 2017,第10期

机译：通过消费者认可和实验室整合确定生产过程中最佳配方苹果酒饮料（东爪哇省tu都市苹果酒饮料集群的案例研究）
4. Improvement of Consumer Properties and Stability of the Technological Process of Hot Rod Stock Production [C] . Igor P. Mazur Physical and Numerical Simulation of Materials Processing . 2008

机译：提高热轧棒材生产的消费者性能和工艺过程的稳定性
5. Supplementation of Beverage, Yogurt and Probiotic Fermented Milk with Lentil Flour and Pea Flour and Study of their Microbial, Physical and Sensory Properties after Production and During Storage. [D] . Zare, Fatemeh. 2011

机译：用扁豆粉和豌豆粉补充饮料，酸奶和益生菌发酵乳，并研究其生产后和储存期间的微生物，物理和感官特性。
6. Antimicrobial Antioxidant Sensory Properties and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products [O] . Egle Zokaityte, Vita Lele, Vytaute Starkute, 2020

机译：抗菌抗氧化剂感官特性和诱导的营养饮料消费者从技术功能化食品行业副产品中发育的消费者
7. Searching for formalized connections between the consumer properties of sugar and technological process parameters of its production [O] . M. I. Egorova, V. V. Raynik, I. S. Mikhaleva, 2018

机译：在其生产的糖和技术过程参数的消费物业之间寻找正式的连接
8. The Marketing of Alcoholic Beverages. Phase II: An Analytical Framework for Information About Marketing Practices and Consumer Purchasing of Beverage Alcohol Products [R] . Scipione, P. A. 1980

机译：酒精饮料的营销。第二阶段：饮料酒精产品营销实践和消费者购买信息的分析框架

SUBSTANTIATION OF TECHNOLOGICAL PARAMETERS OF PRODUCTION AND CONSUMER PROPERTIES OF A NEW FORM OF SPECIALIZED BEVERAGE

著录项

引文网络

相似文献

相关主题

期刊订阅