Cake formation and the decreased performance of whey ultrafiltration;Formação de torta e redução de desempenho da ultrafiltração de soro de leite

Acta Scientiarum - Technology

Volumn 39, Issue , 2017, Pages 517-524

  Brião, Vandré Barbosa ^a   Seguenka, Bruna ^a   Zanon, Caroline Dalcin ^a   Milani, Adriana ^a  

^a UNIVERSITY OF PASSO FUNDO   (Brazil)

Author keywords

Dairy; Flux modelling; Membrane; Membrane rejection; Pore blocking

Indexed keywords

EID: 85038362044     PISSN: 18062563     EISSN: 18078664     Source Type: Journal    
DOI: 10.4025/actascitechnol.v39i0.27585     Document Type: Article

References (29)

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