Effect of pore size and process temperature on flux, microbial reduction and fouling mechanisms during sweet whey cross-flow microfiltration by ceramic membranes-Reference-Cited by-同舟云学术

Effect of pore size and process temperature on flux, microbial reduction and fouling mechanisms during sweet whey cross-flow microfiltration by ceramic membranes

Published:2014-11 Issue:1 Volume:39 Page:8-15
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Barukčić Irena,Božanić Rajka,Kulozik Ulrich

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference38 articles.

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4. Survey of salty and sweet whey composition from various cheese plants in Wisconsin;Blaschek;Journal of Dairy Science,2007

5. Properties of microfiltration membranes II. Adsorption of bovine serum albumin at aluminium oxide membranes;Bowen;Journal of Membrane Science,1990

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