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  • Brightening in surface industry
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    1 KB (172 words) - 16:04, 14 February 2013
  • Pasteurization in vegetable production
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    2 KB (209 words) - 12:44, 26 February 2013
  • Subsection DC paper
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    2 KB (184 words) - 11:37, 23 August 2016
  • Energy efficiency in meat
    |1. Reduce excess combustion air to minimum |1. CO2/O2 measurement
    14 KB (1,823 words) - 13:30, 23 January 2015
  • Subsection DC leather
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    2 KB (208 words) - 11:35, 23 August 2016
  • Dyeing of acetate & triacetate(modified)
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    2 KB (183 words) - 12:40, 1 March 2013
  • Pre-heating in dairies
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    2 KB (183 words) - 14:20, 15 March 2015
  • Mercerisation in textile industry
    '''1. OBJECTIVE'''
    1 KB (170 words) - 13:57, 13 February 2013
  • White wine
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of red wine production:
    5 KB (740 words) - 13:35, 20 February 2013
  • Subsection DB textiles
    {| border="1" style="text-align:center" | rowspan="1" style="background:#EECC22"| '''SPINNING'''||[[Spinning in textile industr
    6 KB (668 words) - 13:07, 23 August 2017
  • Dyeing of vicose, cupro & modal(regenerated
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    2 KB (206 words) - 12:39, 1 March 2013
  • Cooling in breweries
    '''1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT'''
    1 KB (203 words) - 14:06, 26 February 2013
  • Ready meals
    ;1. General Flowsheet of ready meals production:
    2 KB (217 words) - 09:38, 6 August 2013
  • Experts (Austria)
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    3 KB (277 words) - 14:51, 17 December 2013
  • Other fermented milk products
    ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww ...to 20-25°C before the addition of the starter culture. Starter is added at 1-2% and the fermentation is allowed to proceed for 16-20 hours, to an acidit
    6 KB (937 words) - 12:10, 20 February 2013
  • Lura, Croatia
    '''1. General description of the company'''
    1 KB (200 words) - 12:10, 27 February 2013
  • Additional Information: Scouring of silk
    '''1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT''' ...ubstances from previous operations, with a minimal elimination of sericin (1 – 2 %), so that the fabric keeps the characteristic stiff-handle. The ope
    4 KB (560 words) - 11:36, 1 March 2013
  • Scouring of wool
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    2 KB (206 words) - 11:34, 1 March 2013
  • Fragrances & flavours
    '''1 Overview''' ...only synthetic compounds used in flavours besides natural products. Figure 1.14 gives some examples.
    4 KB (563 words) - 17:03, 14 February 2013
  • Ageing in dairies
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    2 KB (253 words) - 14:29, 4 December 2014
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