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- Dairy and plant-based yoghurt production on a single hybrid line
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Plant-based frozen dessert : A challenging part of the ice cream industry.Tetra PakMjukband64 kr - Cleaning in place – a guide to cleaning technology in the food processing industry
Cleaning in place – a guide to cleaning technology in the food processing industryTetra PakMjukband89 kr - The role of raw milk quality in UHT production
The role of raw milk quality in UHT productionTetra PakMjukband82 kr - Reduced-sugar juice production : Innovation with fermentation
Reduced-sugar juice production : Innovation with fermentationTetra PakMjukband68 kr - Navigating New Food 2024 : Insights into the future of biomass and precision fermentation
Navigating New Food 2024 : Insights into the future of biomass and precision fermentationTetra PakMjukband52 kr - The beginner's guide to new food : Biomass and precision fermentation
The beginner's guide to new food : Biomass and precision fermentationTetra PakMjukband69 kr - Whole soya beverages : A new commercial production method
Whole soya beverages : A new commercial production methodTetra PakMjukband64 kr - Heating Technology guide : Optimizing food safety and production versatility
Heating Technology guide : Optimizing food safety and production versatilityTetra PakMjukband135 kr - Plant-based yoghurt-style products : The role of ingredients and process control
Plant-based yoghurt-style products : The role of ingredients and process controlTetra PakMjukband59 kr - Cheese technology guide : Second edition
Cheese technology guide : Second editionTetra PakMjukband99 kr - Preservation technologies for liquid food : Technology guide and overview
Preservation technologies for liquid food : Technology guide and overviewTetra PakMjukband108 kr - Optimized high-acid pasteurization - second edition : Use less energy - retain quality
Optimized high-acid pasteurization - second edition : Use less energy - retain qualityTetra PakMjukband47 kr - Spreadable cheese quality : Ingredients, process & technology
Spreadable cheese quality : Ingredients, process & technologyTetra PakMjukband62 kr - Oat-based beverages : Processing challenges and techniques
Oat-based beverages : Processing challenges and techniquesTetra PakMjukband56 kr - Redefining JNSD beverage line architecture with filtration and UV : Second edition
Redefining JNSD beverage line architecture with filtration and UV : Second editionTetra PakMjukband56 kr - Handbuch der Milch- und Molkereitechnik
Handbuch der Milch- und MolkereitechnikTetra PakMjukband800 kr - Understanding ambient yoghurt. 2nd edition : Challenges and opportunities
Understanding ambient yoghurt. 2nd edition : Challenges and opportunitiesTetra PakMjukband48 kr - Clean label yoghurt : Designing alternatives to additives
Clean label yoghurt : Designing alternatives to additivesTetra PakMjukband50 kr - Coconut Handbook : Revision 1 2019, originally published 2016
Coconut Handbook : Revision 1 2019, originally published 2016Tetra PakMjukband324 kr - СПРАВОЧНИК «ТЕХНОЛОГИЯ ПРОИЗВОДСТВА МОЛОЧНЫХ ПРОДУКТОВ»
СПРАВОЧНИК «ТЕХНОЛОГИЯ ПРОИЗВОДСТВА МОЛОЧНЫХ ПРОДУКТОВ»Tetra PakMjukband798 kr
