Whey ultrafiltration : effect of pH on permeate flux and proteins retention

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dc.contributor.authorYelles, Fouzia
dc.contributor.authorNouani, Abdelouahab
dc.contributor.authorKahlouche, Amal
dc.contributor.authorBelbraouet, Slimane
dc.date.accessioned2016-07-11T11:57:35Z
dc.date.available2016-07-11T11:57:35Z
dc.date.issued2015
dc.identifier.issn1818-4952
dc.identifier.urihttps://dspace.univ-boumerdes.dz/handle/123456789/3043
dc.language.isoenen_US
dc.relation.ispartofseriesWorld Applied Sciences Journal/ Vol.33, N°5 (2015); pp. 744-751
dc.subjectCamembert wheyen_US
dc.subjectClarificationen_US
dc.subjectUltrafiltrationen_US
dc.subjectDiafiltrationen_US
dc.subjectProteins retentionen_US
dc.subjectPermeate fluxen_US
dc.titleWhey ultrafiltration : effect of pH on permeate flux and proteins retentionen_US
dc.typeArticleen_US

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