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Effect of the whey concentration degree on the electrical processing with the aim to isolate organic acids
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| dc.contributor.author | VUTCARIOVA, Irina | |
| dc.contributor.author | SOLONARI, Sergiu | |
| dc.date.accessioned | 2019-10-24T07:56:41Z | |
| dc.date.available | 2019-10-24T07:56:41Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | VUTCARIOVA, Irina. SOLONARI, Sergiu. Effect of the whey concentration degree on the electrical processing with the aim to isolate organic acids. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 103-108. ISBN 978-9975-87-428-1. | en_US |
| dc.identifier.isbn | 978-9975-87-428-1 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/5158 | |
| dc.description.abstract | The purpose of this study assumes the production of more concentrated solutions of whey and organic acid preparations, since further processing of the acid with the aim of concentrating by traditional methods is energy-intensive and long-lasting. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Tehnica UTM | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | whey | en_US |
| dc.subject | condensate | en_US |
| dc.subject | electric treatment | en_US |
| dc.title | Effect of the whey concentration degree on the electrical processing with the aim to isolate organic acids | en_US |
| dc.type | Article | en_US |
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