The effects of biofilms formed on whey reverse osmosis membranes on the microbial quality of the concentrated product
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2012.00848.x/fullpdf
Reference20 articles.
1. Community structure of microbial biofilms associated with membrane-based water purification processes as revealed using a polyphasic approach;Chen;Applied Microbiology and Biotechnology,2004
2. Biofilm formation and control in food processing facilities;Chmielewski;Comprehensive Reviews in Food Science and Food Safety,2003
3. Microscopic observations of multispecies biofilm of various structures on whey concentration membranes;Hassan;Journal of Dairy Science,2010
4. Significance of microbial biofilms in food industry: a review;Kumar;International Journal of Food Microbiology,1998
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