Potencial de la crioconcentración asistida al vacío aplicada al lactosuero

Autor: Gil Rodríguez, Noèlia

Publikováno v: Recercat. Dipósit de la Recerca de Catalunya
instname
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)

Cryoconcentration is considered an emerging technology in which a liquid food solution can be concentrated by freezing water. It is a technique that allows obtaining products of high organoleptic quality, due to the low temperatures used during the p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d7b8141dc733dd16e95e06884ff8190b
http://hdl.handle.net/2117/172716