Chapter 9 Food and beverage industry applications
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Elsevier
Reference105 articles.
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2. Permeation rate during reverse osmosis of milk influenced by osmotic pressure and deposit formation;Kulozik;J. Food Sci.,1988
3. Application of reverse osmosis to the manufacture of dried whole milk and skim milk;Abbot;J. Dairy Res.,1979
4. Concentration of raw whole milk by reverse osmosis and its influence on fat globules;De Boer;Desalination,1980
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