Calcium Chelation and Other Pretreatments for Flux Improvement in Ultrafiltration of Cottage Cheese Whey
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14052.x/fullpdf
Reference20 articles.
1. Effect of Calcium Binding on Thermal Denaturation of Bovine α-Lactalbumin
2. Hollow Fiber Ultrafiltration of Cottage Cheese Whey: Performance Study
3. MASS TRANSFER CHARACTERISTICS OF HOLLOW FIBER ULTRAFILTRATION OF SOY PROTEIN SYSTEMS
4. A Study of the Fouling Phenomenon During Ultrafiltration of Cottage Cheese Whey
5. The Effect of Cleaning Agents on a Noncellulosic Ultrafiltration Membrane
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