Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Marco Isipato 1"'
Autor:
Fabiano Asunis 1, Maria Rosaria Boni 2, Anna Paola Brundu 1, Giovanna Cappai 1, 3 Alessandra Carucci 1, 3, Francesco Giuseppe Cocco 1, Giorgia De Gioannis 1, Marco Isipato 1, Aldo Muntoni 1, Alessandra Polettini 2, Raffaella Pomi 2, Andreina Rossi 2 and Daniela Spiga 1
Publikováno v:
17th international waste management and landfill symposium, SARDINIA 2019, Santa Margherita di Pula (Italia), 30/09/2019-04/10/2019
info:cnr-pdr/source/autori:Fabiano Asunis 1, Maria Rosaria Boni 2, Anna Paola Brundu 1, Giovanna Cappai 1,3 Alessandra Carucci 1,3, Francesco Giuseppe Cocco 1, Giorgia De Gioannis 1,3, Marco Isipato 1, Aldo Muntoni 1,3, Alessandra Polettini 2, Raffaella Pomi 2, Andreina Rossi 2 and Daniela Spiga 1/congresso_nome:17th international waste management and landfill symposium, SARDINIA 2019/congresso_luogo:Santa Margherita di Pula (Italia)/congresso_data:30%2F09%2F2019-04%2F10%2F2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:Fabiano Asunis 1, Maria Rosaria Boni 2, Anna Paola Brundu 1, Giovanna Cappai 1,3 Alessandra Carucci 1,3, Francesco Giuseppe Cocco 1, Giorgia De Gioannis 1,3, Marco Isipato 1, Aldo Muntoni 1,3, Alessandra Polettini 2, Raffaella Pomi 2, Andreina Rossi 2 and Daniela Spiga 1/congresso_nome:17th international waste management and landfill symposium, SARDINIA 2019/congresso_luogo:Santa Margherita di Pula (Italia)/congresso_data:30%2F09%2F2019-04%2F10%2F2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine
In the present study, PHA production from sheep cheese whey (SCW) through a 3-stage process (dark fermentation, PHA-biomass selection and PHA accumulation process) was investigated. To this aim, batch dark fermentation (DF) tests were performed on ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::5f407af64978e9a514046617fd7a3ec6
http://www.cnr.it/prodotto/i/412424
http://www.cnr.it/prodotto/i/412424
Autor:
Asunis, F., Boni, M. R., De Gioannis, Giorgia, Isipato, M., Muntoni, A., Polettini, A., Pomi, R., Rossi, A., Spiga, D.
Publikováno v:
Venice 2018, 7th International Symposium on Energy from Biomass and Waste, Venezia (ITA), 15-18/10/2018
info:cnr-pdr/source/autori:Fabiano Asunis 1, Maria Rosaria Boni 2, Giorgia De Gioannis 1-3, Marco Isipato 1, Aldo Muntoni 1-3, Alessandra Polettini 2, Raffaella Pomi 2, Andreina Rossi 2, Daniela Spiga 1/congresso_nome:Venice 2018, 7th International Symposium on Energy from Biomass and Waste/congresso_luogo:Venezia (ITA)/congresso_data:15-18%2F10%2F2018/anno:2018/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:Fabiano Asunis 1, Maria Rosaria Boni 2, Giorgia De Gioannis 1-3, Marco Isipato 1, Aldo Muntoni 1-3, Alessandra Polettini 2, Raffaella Pomi 2, Andreina Rossi 2, Daniela Spiga 1/congresso_nome:Venice 2018, 7th International Symposium on Energy from Biomass and Waste/congresso_luogo:Venezia (ITA)/congresso_data:15-18%2F10%2F2018/anno:2018/pagina_da:/pagina_a:/intervallo_pagine
Cheese whey (CW) is the main by-product of the cheese making process and is composed mainly by lactose, proteins, lipids and mineral salts. The environmental impacts and other potential negative effects linked to the traditional management strategies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1cb5f507304957b038682e0d7476abcb
https://publications.cnr.it/doc/396967
https://publications.cnr.it/doc/396967