English (en) | Change Language

Sort: Relevance | Newest first | Oldest first


3 items found (Showing 1 - 3)
  1. Abstract,Journal of Dairy Science, 2018 Silage makingcan be conveniently divided into field, ensiling, storage, and feed-out phases. In all of these stages, controllable and uncontrollable components can affectsilagequality. For instance, silages produced in hot or cold regions are strongly...  
  2. Abstract,Journal of Food Processing & Technology, 2016 Open-air sun drying is a conventional source to dry plants, seeds, fruits, meat, fish, wood, and other agricultural or forest products as a means of preservation. Sun drying of crops is the most widespread method of food preservation in...
     
  3. POSTHARVEST FOOD LOSS OR FOOD WASTE? Recently issues of global food losses and food waste have been making the news, with estimates of 30 to 40% of all the food produced on earth going to waste before it can be consumed. Global food losses and waste (sometimes referred to as FLW) vary widely...  

Looking for more results?

Ask the community about cooling produce cold