<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'>
<dc:creator>Vutcariova, I.I.</dc:creator>
<dc:creator>Solonari, S.T.</dc:creator>
<dc:creator>Bologa, M.C.</dc:creator>
<dc:date>2016</dc:date>
<dc:description xml:lang='en'><p>report deals task of preserve the original quality of the whey, this is possible by using vacuum evaporation. In this paper shows a diagram of the laboratory installation for vacuum thickening whey. The results show the advantage of this method for preliminary processing.</p></dc:description>
<dc:source>Modern Technologies in the Food Industry () 333-335</dc:source>
<dc:subject>whey</dc:subject>
<dc:subject>Storage</dc:subject>
<dc:subject>vacuum evaporation</dc:subject>
<dc:title>Processing whey by vacuum evaporation</dc:title>
<dc:type>info:eu-repo/semantics/article</dc:type>
</oai_dc:dc>