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Processing whey by vacuum evaporation

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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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