Made-in-transit in yoghurt processing: a review of basic concepts and technological implications
The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manu-facture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ISEKI Food Association (IFA)
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/74873/1/Made-in-transit.pdf |