Ultrafiltration concentrating of curd whey after electroflotation treatment

Ultrafiltration concentrating of curd whey after electroflotation treatment

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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...

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書誌詳細
主要な著者:	Evdokimov, I. A., Евдокимов, И. А.
フォーマット:	Статья
言語:	English
出版事項:	Kemerovo Technological Institute of Food Industry 2018
主題:	Electroflotation Membrane technology Ultrafiltration Whey
オンライン･アクセス:	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
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