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pro vyhledávání: '"Emily G. Bowman"'
Autor:
Todor Vasiljevic, Emily G. Bowman, Sandra E. Kentish, Kezia Kezia, Jayani Chandrapala, George Q. Chen
Publikováno v:
Journal of Food Engineering. 177:59-64
The utilisation of acid whey by the dairy industry is limited by the high concentrations of lactate in the solution. In the present study, three commercially available nanofiltration membranes: HL, XN45 and DK were used in to evaluate the separation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41d0e781b81cda0c67bbefc1f6750f74
https://doi.org/10.1016/j.jfoodeng.2015.12.019
https://doi.org/10.1016/j.jfoodeng.2015.12.019
