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Study on parameters of used water in a cheese-processing factory

Show simple item record CONSTANTINESCU (POP), Cristina Gabriela STURZA, Rodica 2019-01-24T10:38:58Z 2019-01-24T10:38:58Z 2018
dc.identifier.citation CONSTANTINESCU (POP), Cristina Gabriela , STURZA, Rodica. Study on parameters of used water in a cheese-processing factory. In: Journal of Engineering Science. 2018, vol. 25(2), pp. 81-84. ISSN 2587-3474. eISSN 2587-3482. en_US
dc.identifier.issn 2587-3474
dc.identifier.issn 2587-3482
dc.description.abstract The main purpose of the research consists in monitoring the quality of hygienic drinking water and wastewater in a food industry plant in order to obtain information on water quality, efficient treatment technologies. Following the results obtained drinking water samples were corrected from the point of view of quality accordingly to the acts in force. The results have also highlighted significant differences concerning the characteristics of drinking water and wastewater monitored depending on the source of water supply and the type of technological process. Chemical oxygen demand, biochemical oxygen, pH, total nitrogen and phosphorus are the parameters of qualitative indicators with significant differences from the point of view of statistics for wastewater. 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 *
dc.subject wastewater en_US
dc.subject drinking water en_US
dc.subject water quality en_US
dc.subject ape reziduale en_US
dc.subject apă potabilă en_US
dc.subject calitatea apei en_US
dc.title Study on parameters of used water in a cheese-processing factory en_US
dc.type Article en_US

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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