Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants.

导出 LinkOut

翻译打印收藏纠错

第一作者： Antónia,Macedo

第一单位： Polytechnic Institute of Beja, Rua Pedro Soares, Campus do IPBeja, 7800-295 Beja, Portugal.

作者： Antónia,Macedo ^[1] ; José,Bilau ^[2] ; Eunice,Cambóias ^[1] ; Elizabeth,Duarte ^[3]

作者单位： Polytechnic Institute of Beja, Rua Pedro Soares, Campus do IPBeja, 7800-295 Beja, Portugal. ^[1] LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal. ^[2] Center for Advanced Studies in Management and Economics of the University of Évora (CEFAGE-UE), 7005-869 Évora, Portugal. ^[3] Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal. ^[4]

关键词 cost–benefit analysis goat cheese whey process design second sheep cheese whey ultrafiltration/diafiltration

DOI 10.3390/foods10081740

PMID 34441518

发布时间 2021-08-30

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Foods (Basel, Switzerland)

2021年10卷8期

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

检索历史清除