Best of bread

首页> 外文期刊>SHD >Best of bread

【24h】

Best of bread

机译：最好的面包

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

In some of the most punishing conditions associated with shipping and receiving around the world, trouble-free handling solutions have been provided for many years through expandable Power/Flex powered roller and Best/Flex gravity rollers or skatewheel conveyors.rnRather than being satisfied with success, Best Conveyors has continued its commitment to continuous improvement with changes to Best Power/Flex introduced for even greater durability and reliability of operation.rnDesign changes to Power/Flex have been introduced as a result of positive customer feedback. The heavy duty control housing is now mounted on to a welded shelf for maximum rigidity, with a plug-in semi-armoured extension cable connection for easy maintenance or replacement.

机译：在与世界各地运输和收货相关的一些最严酷的条件下，多年来，通过可扩展的Power / Flex动力滚轮和Best / Flex重力滚轮或滑板输送机提供了无故障的搬运解决方案。而不是对成功感到满意为了更好地提高耐用性和运行可靠性，Best Conveyors继续致力于不断改进，并对其进行了更改，以实现更高的耐用性和可靠性。由于客户的积极反馈，对Power / Flex进行了设计更改。重型控制箱现在安装在焊接架上，以实现最大的刚性，并带有插入式半铠装延长电缆连接，易于维护或更换。

著录项

来源
《SHD》 |2008年第9期|94|共1页
作者

展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. Nutritional and functional performance of high beta-glucan barley flours in breadmaking: mixed breads versus wheat breads. [J] . Collar C, Angioloni A European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2014,第3期

机译：高β-葡聚糖大麦粉在面包制作中的营养和功能表现：混合面包与小麦面包。
2. Scaling down bread production for quality assessment using a breadmaker: Are results from a breadmaker representative of other breadmaking methods? [J] . Trinh L., Campbell G. M., Martin P. J. Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C . 2016,第Pta1期

机译：缩减面包产量以使用面包机进行质量评估：面包机的结果是否代表其他面包制造方法？
3. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient [J] . Viren Ranawana, Vassilios Raikos, Fiona Campbell, Foods . 2016,第1期

机译：冷冻干燥蔬菜强化的面包：品质和营养属性。第1部分：含油成分的面包
4. P37: THE EFFECTS OF RADIOFREQUENCY HEATING ON THE AMINOACIDS CONTENT OF WHOLE WHEAT BREAD, GRAHAM BREAD AND WHITE BREAD [C] . Mitelut A. C., Stefanoiu G. A., Popa E. E., IMEKOFOODS Conference . 2018

机译：P37：射频加热对全麦面包，Graham面包和白面包氨基酸含量的影响
5. Bread and Washoku: Unveiling Japanese Identity Through the Necessity of Bread Baking [D] . Peters, Arisa Shibagaki. 2017

机译：面包和日本料理：通过面包烘烤的必要性揭示日本人的身份
6. Functional Nutritional and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads [O] . Mariagrazia Molfetta, Giuseppe Celano, Fabio Minervini 2021

机译：与基于硬质小麦粗面粉的面包相比混合粉面包的功能营养和感官质量
7. Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads [O] . Collar, Concha, Angioloni, Alessandro 2013

机译：高β-葡聚糖大麦粉在面包制作中的营养和功能表现：混合面包与小麦面包

Best of bread

摘要

著录项

相似文献

相关主题

期刊订阅