Author:
M. Smith Aidan,G. Sommer Sven,Taghizadeh-Toosi Arezoo
Publisher
Sciscan Publishing Limited
Reference54 articles.
1. 1. Lampi M. Best Available Techniques (BAT) for the Nordic Dairy Industry; Nordic Council of Ministers: Copenhagen, Denmark, 2001.
2. 2. Ryan M, Walsh G. The Characterisation of Dairy Waste and the Potential of Whey for Industrial Fermentation; University of Limerick: Limerick, Ireland, 2016; Report 173.
3. 3. Britz TJ, van Schalkwyk C, Hung Y-T. Treatment of Dairy Processing Wastewaters. In Handbook of Industrial and Hazardous Wastes Treatment; CRC Press: Boca Raton, FL, USA, 2004; pp. 673-705.
4. 4. Kolev Slavov A. Pregled općih svojstava i mogućih postupaka obrade otpadnih voda mljekarske industrije. Food Technol. Biotechnol. 2017, 55, 14-28.
5. 5. Carvalho F, Prazeres AR, Rivas J. Cheese whey wastewater: Characterization and treatment. Sci. Total Environ. 2013, 445-446, 385-396.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献