2011, ISBN: 3639355318

Dies gilt insbesondere wenn eine ISBN durch den Verlag doppelt vergeben wurde. Im Einzelfall bzw. Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocol… Altro …

Dies gilt insbesondere wenn eine ISBN durch den Verlag doppelt vergeben wurde. Im Einzelfall bzw. Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used it as spread on bread and in cooking. EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER: Butter quality Improvement by Manipulating Different Production FactorsEinbandPaperback / SoftbackAutor(en)Khan, Kiran; Siddique, Farzana; Masud, TariqVerlagVDM Verlag Dr. MüllerAusgabe2011Formatangaben104 pagesSpracheengISBN3639355318ISBN-13 / EAN9783639355314PreisEUR 49,00 (inkl. MwSt.)NEUWARE - Tagesaktueller, sicherer und weltweiter Versand. Rechnung legen wir bei.Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used it as spread on bread and in cooking. Presently in Pakistan its production rate is very high but it is not exported due to its poor quality. So, there is a requirement to enhance the quality of butter. Different treatments had been employed to enhance the quality of butter manufactured by the sweet creams. Present work was undertaken to study the effect of 3 treatments of cream fat percentages and 3 different churning temperatures on butter quality. In this study different combinations of different cream fat percentages and different cream feed temperatures had been studied. This work was helpful to develop better quality butter at cottage scale.Hinweis: Auflage und/oder Erscheinungsjahr können im Buchkatalog von eBay unter Umständen von unseren Angeboten abweichen. Dies gilt insbesondere wenn eine ISBN durch den Verlag doppelt vergeben wurde. Im Einzelfall bzw. bei Bedarf bitte VOR Bestellung erfragen.Angaben zur Versandzeit stammen aus Standardeinstellung von ebay; Wir verschicken tagesaktuell; Sendungen unter 1 kg werden als Waren-/Büchersendung (Laufzeiten sind leider sehr unterschiedlich zwischen 2 und 14 Werktagen) verschickt, ab 1 Kg erfolgt der Versand über DPD.Falls Sie eine Bestellung dringend bzw. zu einem bestimmten Zeitpunkt benötigen, wählen Sie bitte immer die Versandart PAKETVERSAND (DPD Classic), ansonsten können wir die Lieferzeiten nicht garantieren.Artikel eingestellt mit dem w+h GmbH eBay-ServiceDaten- und Bilderhosting mit freundlicher Unterstützung von Buchfreund. (2021-12-19), Festpreisangebot, [LT: FixedPrice], EAN: 9783639355314, Buchtitel: EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER B, Sprache: Englisch, Format: 104 pages, Produktart: Paperback / Softback, Anzahl der Seiten: 104 pages, 2011<

2011, ISBN: 9783639355314

[ED: Softcover], [PU: VDM Verlag Dr. Müller], Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used… Altro …

[ED: Softcover], [PU: VDM Verlag Dr. Müller], Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used it as spread on bread and in cooking. Presently in Pakistan its production rate is very high but it is not exported due to its poor quality. So, there is a requirement to enhance the quality of butter. Different treatments had been employed to enhance the quality of butter manufactured by the sweet creams. Present work was undertaken to study the effect of 3 treatments of cream fat percentages and 3 different churning temperatures on butter quality. In this study different combinations of different cream fat percentages and different cream feed temperatures had been studied. This work was helpful to develop better quality butter at cottage scale. 2011. 104 S. Versandfertig in 6-10 Tagen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Offene Rechnung (Vorkasse vorbehalten)<

2011, ISBN: 9783639355314

[ED: Softcover], [PU: VDM Verlag Dr. Müller], Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used… Altro …

[ED: Softcover], [PU: VDM Verlag Dr. Müller], Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used it as spread on bread and in cooking. Presently in Pakistan its production rate is very high but it is not exported due to its poor quality. So, there is a requirement to enhance the quality of butter. Different treatments had been employed to enhance the quality of butter manufactured by the sweet creams. Present work was undertaken to study the effect of 3 treatments of cream fat percentages and 3 different churning temperatures on butter quality. In this study different combinations of different cream fat percentages and different cream feed temperatures had been studied. This work was helpful to develop better quality butter at cottage scale. 2011. 104 S. Versandfertig in 6-10 Tagen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Offene Rechnung (Vorkasse vorbehalten)<

2011, ISBN: 9783639355314

edizione con copertina rigida

[ED: Kartoniert / Broschiert], [PU: VDM Verlag Dr. Mueller], Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Khan KiranKira… Altro …

[ED: Kartoniert / Broschiert], [PU: VDM Verlag Dr. Mueller], Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Khan KiranKiran Sultan Khan, obtained her M.Sc.(Hons.)degree in Food Technology, from PMAS-Arid Agriculture University, Rawalpindi, Pakistan. S, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Hardcover, 104, [GW: 171g], 1. Auflage, Banküberweisung, PayPal<

ISBN: 3639355318

EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER ab 48.99 € als Taschenbuch: Butter quality Improvement by Manipulating Different Production Factors. Aus dem Bereich: Büche… Altro …

EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER ab 48.99 € als Taschenbuch: Butter quality Improvement by Manipulating Different Production Factors. Aus dem Bereich: Bücher, Wissenschaft, Umweltwissenschaft, Medien > Bücher, VDM Verlag Dr. Müller<