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Membrane Processing for Dairy Ingredient Separation

af K Hu

indgår i Institute of Food Technologists Series serien

Membrane Processing for Dairy Ingredient Separation af K Hu
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Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781118590171
  • Indbinding:
  • Hardback
  • Sideantal:
  • 296
  • Udgivet:
  • 10. juli 2015
  • Størrelse:
  • 237x161x19 mm.
  • Vægt:
  • 504 g.
  • Ukendt - mangler pt..

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Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing.

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