Membrane filtration techniques in food preservation
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/V42H3V6788W28437.pdf
Reference29 articles.
1. Effect of manufacturing treatments on the rheological character of mozzarella cheese made from microfiltration retentate depleted of whey proteins;Brandsma;International Journal of Food Science and Technology,2001
2. Ultrafiltration: Handbook;Cheryan,1986
3. Ultrafiltration and Microfiltration: Handbook;Cheryan,1998
4. Emulsifying properties of soy protein isolates obtained by microfiltration;Chove;Journal of the Science of Food and Agriculture,2002
5. Ultrafiltration and reverse osmosis in dairy technology; a review;El-Gazzar;Journal of Food Protection,1991
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