ESTIMATION OF COMPACTION AND FOULING EFFECTS DURING MEMBRANE PROCESSING OF COTTAGE CHEESE WHEY.

被引：33

作者：

Tarnawski, V.R. ^{[1
]}

Jelen, P. ^{[1
]}

机构：

[1] Univ of Alberta, Dep of Food, Science, Edmonton, Alberta, Can, Univ of Alberta, Dep of Food Science, Edmonton, Alberta, Can

来源：

Journal of Food Engineering | 1986年 / 5卷 / 01期

关键词：

This work was supported by a strategic grant provided by the Natural Sciences and Engineering Research Council of Canada. The authors are grateful to MS C. Dubetz for typing the manuscript and to Mr A. Bates for preparation of the graphs;

D O I：

10.1016/0260-8774(86)90020-8

中图分类号：

学科分类号：

摘要：

引用

页码：75 / 90