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...
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| Những tác giả chính: | , |
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| Định dạng: | Статья |
| Ngôn ngữ: | English |
| Được phát hành: |
Kemerovo Technological Institute of Food Industry
2018
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| Những chủ đề: | |
| Truy cập trực tuyến: | 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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