CHEMICAL TREATMENTS OF COTTAGE CHEESE WHEY TO REDUCE FOULING OF ULTRAFILTRATION MEMBRANES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00722_41_4.x/fullpdf
Reference22 articles.
1. Determination of SH- and SS-groups in some food proteins using Ellman's reagent;Beveridge;J. Food Sci.,1974
2. Spectrophotometric study of the reaction of protein sulphydryl groups with organic mercurials;Boyer;J. Am. Chem. Soc.,1954
3. The structure of the deposit formed on the membrane during the concentration of milk by reverse osmosis J;Glover;Dairy Res.,1974
4. Studies on whey processing by ultrafiltration. 2 Improving permeation rates by preventing fouling;Hayes;Aust J. Dairy Technol.,1974
5. A method for the quantitative modification and estimation of carboxylic acid groups in proteins J;Hoare;Biol. Chem.,1967
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