The Official Journal of the Pan-Pacific Association of Input-Output Studies (PAPAIOS)
Table 5
From: Constructing enterprise input-output tables - a case study of New Zealand dairy products
1. Total MS from raw and whole milk |
2. Milk concentrate |
3. Proliq |
4. Lactose only milk powder |
5. Ingredients milk powder |
6. Salt butter |
7. Salt cheese |
8. Salt MPC |
9. Acetic acid MPC |
10. Calcicum hydroxide caseinate |
11. Sodiuim hydroxide caseinate |
12. Sulphuric acid caseinate |
13. Caustic milk treatment |
14. Nitric acid milk treatment |
15. Triplex milk treatment |
16. Sodium hypochlorite milk treatment |
17. Caustic demin |
18. Nitric acid demin |
19. Sodium hypochlorite demin |
20. Caustic butter |
21. Nitric acid butter |
22. Sodium hypochlorite butter |
23. Caustic milk powder |
24. Nitric acid milk powder |
25. Sodium hypochlorite milk powder |
26. Caustic MPC42-85 |
27. Triplex MPC42-85 |
28. Sodium hypochlorite MPC42-85 |
29. Caustic dry salt cheese |
30. Nitric acid dry salt cheese |
31. Triplex dry salt cheese |
32. Sodium hypochlorite dry salt cheese |
33. Caustic caseinate |
34. Triplex caseinate |
35. Sodium hypochlorite caseinate |
36. Caustic lactose |
37. Nitric acid lactose |
38. Triplex lactose |
39. Sodium hypochlorite lactose |
40. Nitrogen usage |
41. Carbon usage |
42. Town water usage |
43. Paper cases |
44. LDPE |
45. Paper |