Закономерности мембранного концентрирования сывороточных белков
Published in Food Processing Techniques and Technology • Jan 1, 2009
NobleIDNI3P32W41R84S18
Authors:,
Гаврилов Гавриил Борисович
Гаврилов Борис Гаврилович
Abstract
Are studied structure and properties of dairy whey in process kontsentri-rovanija by the return osmosis. Are investigated viscosity characteristics syvorotki. Dependences of effective viscosity of ultrafiltrational concentrates with a various mass fraction of solids are chosen. Fraction the structur...
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