Đang chuẩn bị liên kết để tải về tài liệu:
Impact of fat and sugar levels on physico-chemical and microbial qualities of chocolate milk drinks

Không đóng trình duyệt đến khi xuất hiện nút TẢI XUỐNG

The study revealed that the chocolate milk drinks manufactured by adding 2% fat milk, 7% sugar and 2% cocoa powder had the highest overall acceptability. It makes more palatable and stimulates the sale of milk besides increasing profitable use of skim milk. |

TÀI LIỆU LIÊN QUAN

Evaluation of the impact of dyke on the practice of using plant protection chemicals and the environment impact quotation index of rice cultivation areas in Thap Muoi, Dong Thap province

Long - term impact of biogas production on soil organic carbon storage

Socio economic impact of lock down due to Covid-19

Analysis of the impact of high oil prices on the global economy

An investigation on the impact of institutional environment on firm growth in Vietnam

Study on impact forces of the underwater cavity projectile

Accounting undergraduate Honors theses: How does music consumption impact the music industry and benefit artists?

Summary of Doctoral thesis: Impact of investment in developing infrastructure of industrial zones on attracting investment in industrial zones in Binh Dinh province

Thesis summary: Impact of microcredit on the income of poor households in the Southeast Region

Summary of PHD thesis: The impact of CNY/USD exchange rate to vietnamese macroeconomic factors
Đã phát hiện trình chặn quảng cáo AdBlock
Trang web này phụ thuộc vào doanh thu từ số lần hiển thị quảng cáo để tồn tại. Vui lòng tắt trình chặn quảng cáo của bạn hoặc tạm dừng tính năng chặn quảng cáo cho trang web này.