cellulosic fibres, essentially cotton, and more importantly from the replacement of other classes ofcellulose dye, such as azoic and sulphur dyes, by reactive dyes. textiles finishing printing/dyeing by ruma chakrabarti last updated feb , application method of reactive dyes reactive dyes are known...
the last years with a continuous expansion of its product range. since last years, it has established a name in the global marked with its yarn dyed/piece dyed shirting, corduroy & bottom weight . sil has set up a marketing and technical joint venture with italian player cancilini to tap the european...
cleanses the liver, regulates the intestine, and is anti-inflammatory for the respiratory system. this product contains: no artificial colorings. no artificial aromas. no preservatives. read more " langnese langnese honey is made from real acacia and spring blossom honey from selected sunny regions....
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promotion council in commemoration of its 60 years service to the industry, presents the 1st edition of members directory with over 3400 entries covering the details of manufacturers/exporters of mmf textiles and blended textile items including fibre, yarn, fabrics, made-ups, home textiles, etc. directory...
of things, artificial intelligence, 3d printing, and blockchain have the potential to profoundly transform the way we trade, who trades and what is traded," the report said....
innovation research & development innovation awards quality quality management iso & ohsas certifications glass & technology e-glass high performance glass green technologies you are here home page not found b is committed to operating with minimal impact on the environment. the company employs state-of-the-art...
is wound on a small flange bobbin manually using parotta. the yarn is converted to hanks. the application of saresh is carried out in hank form using saresh as an adhesive to make it suitable to weave. it needs high skill to do warping and leasing of the yarn and is carried out manually using sticks...
properties of fish and seafood proteins preserves colour, texture and flavour enables preservation of nutrients reduces loss during processing and thawing prevents microbiological spoilage retention of moisture frozen seafood lose water more rapidly than meat and poultry foods. treatment with mras can...