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| Ultima descărcare din IBN: 2024-01-19 16:41 |
 SM ISO690:2012VUTCARIOVA, 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, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 103-108. ISBN 978-9975-87-428-1. |
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| Modern Technologies in the Food Industry 2018 | ||||||
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Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
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| Pag. 103-108 | ||||||
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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. |
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| Cuvinte-cheie whey, condensate, electric treatment, organic acids |
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