METHODS OF THE ECONOMIC-ANALYSIS OF THE PROCESSES OF THE FOOD-INDUSTRY

被引：0

作者：

SCHLEUSENER, H

MULLER, G

机构：

来源：

LEBENSMITTELINDUSTRIE | 1982年 / 29卷 / 05期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：193 / 197

页数：5

共 50 条

[1] APPRAISING ECONOMIC PERFORMANCE OF FOOD-INDUSTRY
BRANDOW, GE
AGRICULTURAL ECONOMICS RESEARCH, 1977, 29 (01): : 21 - 23
[2] TASKS AND METHODS OF THE ASCERTAINMENT AND RECORDING OF THE EFFICIENCY OF MANAGING PROCESSES IN THE FOOD-INDUSTRY
BECKER, F
LEBENSMITTELINDUSTRIE, 1983, 30 (04): : 179 - 183
[3] FREEZING PROCESSES USED IN THE FOOD-INDUSTRY
GEORGE, RM
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1993, 4 (05) : 134 - 138
[4] ECONOMY OF BIOTECHNOLOGICAL METHODS IN THE FOOD-INDUSTRY
BIACS, P
GERELY, P
ROZSA, E
ELELMEZESI IPAR, 1985, 39 (12): : 449 - 454
[5] IMMUNOCHEMICAL ANALYSIS IN THE FOOD-INDUSTRY
PARAF, A
ANALUSIS, 1993, 21 (01) : M22 - M23
[6] ANALYSIS OF FOOD-INDUSTRY LEGISLATION
MEIER, G
ERNAHRUNGSWIRTSCHAFT, 1980, (7-8): : 8 - 10
[7] ANALYSIS OF LIQUIDS IN FOOD-INDUSTRY
SWIFT, JR
CHEMICAL ENGINEER-LONDON, 1976, (307): : 175 - 177
[8] ION ANALYSIS IN THE FOOD-INDUSTRY
SCHNEIDER, W
GEIL, JV
ALIMENTA, 1990, 29 (03): : 47 - 49
[9] APPLICATION OF SEPARATION PROCESSES BY MEMBRANE IN FOOD-INDUSTRY
RODICKER, H
KROLL, U
LEBENSMITTEL INDUSTRIE, 1976, 23 (07): : 303 - 306
[10] OPTIMAL TEMPERATURE OF CONTINUOUS PROCESSES IN FOOD-INDUSTRY
SAROSI, H
ZSIGO, I
LEBENSMITTEL INDUSTRIE, 1975, 22 (11): : 494 - 496