Energy pattern and conservations of condiment produced from soybean (Glycine max)

Article English OPEN
Ismaila B. Anjorin; Rahman Akinoso; Mayowa S. Sanusi;
(2018)
  • Publisher: ISEKI_Food Association (IFA)
  • Journal: International Journal of Food Studies (issn: 2182-1054)
  • Publisher copyright policies & self-archiving
  • Subject: condiment | conservation approach | energy | traditional process | soybean | Food processing and manufacture | TP368-456

Energy being one of the largest operating expenses in most organizations especially manufacturing and processing industries leading to considerable scope for energy conservation and hence cost. Information on energy utilization and conservation pattern were obtained bas... View more
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