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 |
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