Classification of Resistance to Permeation Caused by Fouling during Ultrafiltration of Whey and Skim Milk-Reference-Cited by-同舟云学术

Classification of Resistance to Permeation Caused by Fouling during Ultrafiltration of Whey and Skim Milk

Published:1992-01 Issue:5 Volume:56 Page:697-700
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

Koutake Masanobu,Matsuno Ichiro,Nabetani Hiroshi,Nakajima Mitsutoshi,Watanabe Atsuo

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.56.697

Reference3 articles.

1. M. Koutake, I. Matsuno, H. Nabetani, M. Nakajima, and A. Watanabe,J. Food Eng., in press.

2. W. F. Blatt, A. David, A. S. Michaels, and L. Nelsen, in “Membrane Science and Technology,” ed. by J. E. Flinn, Plenum Press, New York, 1970, pp. 47–97.

3. M. Wahlgren and T. Arnebrant, in “Fouling and Cleaning in Food Processing, “ ed. by H. G. Kessler and D. B. Lund, Prien Chiemsee, Federal Republic of Germany, 1989, pp. 200–206.

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