Пропуск в контексте

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...

Fuld beskrivelse

Сохранить в:
Bibliografiske detaljer
Главные авторы: Evdokimov, I. A., Евдокимов, И. А.
Format: Статья
Sprog:English
Udgivet: Kemerovo Technological Institute of Food Industry 2018
Fag:
Online adgang: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
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker