Effect of the whey concentration degree on the electrical processing with the aim to isolate organic acids

dc.contributor.author	VUTCARIOVA, Irina
dc.contributor.author	SOLONARI, Sergiu
dc.date.accessioned	2019-10-24T07:56:41Z
dc.date.available	2019-10-24T07:56:41Z
dc.date.issued	2018
dc.identifier.citation	VUTCARIOVA, Irina. SOLONARI, Sergiu. Effect of the whey concentration degree on the electrical processing with the aim to isolate organic acids. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 103-108. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/5158
dc.description.abstract	The purpose of this study assumes the production of more concentrated solutions of whey and organic acid preparations, since further processing of the acid with the aim of concentrating by traditional methods is energy-intensive and long-lasting.	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	condensate	en_US
dc.subject	electric treatment	en_US
dc.title	Effect of the whey concentration degree on the electrical processing with the aim to isolate organic acids	en_US
dc.type	Article	en_US