Optimisation of Final Product Composition
The composition of dairy products can have a significant impact on a dairy manufacturer’s revenue. By including more of the low-value components (water and lactose) and less of the higher value components (fat and protein) in their products, within customer specifications, higher yields and therefor...
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| Language: | en |
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University of Canterbury. Engineering Management
2014
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| Online Access: | http://hdl.handle.net/10092/8930 |