Ultrafiltration concentrating of curd whey after electroflotation treatment
This work offers a view on the outcomes of a study focusing on ultrafiltration of curd whey treated on the basis of the membrane electroflotation method in order to ensure more complete extraction of whey proteins when processing recoverable dairy crude. The feature that makes the method different i...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Статья |
| اللغة: | English |
| منشور في: |
Kemerovo Technological Institute of Food Industry
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.scopus.com/record/display.uri?eid=2-s2.0-85021819374&origin=resultslist&sort=plf-f&src=s&nlo=&nlr=&nls=&sid=ea2cf5e1c99399a615697f2a16a426ee&sot=aff&sdt=sisr&sl=174&s=AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29+OR+AF-ID%28%22Stavropol+State+University%22+60070961%29+OR+AF-ID%28%22stavropolskij+Gosudarstvennyj+Tehniceskij+Universitet%22+60026323%29&ref=%28Ultrafiltration+concentrating+of+curd+whey+after+electroflotation+treatment%29&relpos=0&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/2972 |
| الوسوم: |
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