Processing whey by vacuum evaporation

dc.contributor.author	VUTCARIOVA, I.
dc.contributor.author	SOLONARI, S.
dc.contributor.author	BOLOGA, M.
dc.date.accessioned	2019-11-17T10:41:12Z
dc.date.available	2019-11-17T10:41:12Z
dc.date.issued	2016
dc.identifier.citation	VUTCARIOVA, I., SOLONARI, S., BOLOGA, M. Processing whey by vacuum evaporation. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 333-335. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/7001
dc.description.abstract	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.	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	storage	en_US
dc.subject	vacuum evaporation	en_US
dc.title	Processing whey by vacuum evaporation	en_US
dc.type	Article	en_US