Work

Factors in ultrafiltration and thermal concentration of whey affecting commercial lactose crystalllization.

Year: 1984

Type: article

Source: Open PRAIRIE (South Dakota State University)

Author: Howard Bonnemann

Language: English

Topic: Crystallization and Solubility Studies

Subfield: Materials Chemistry

Field: Materials Science

Domain: Physical Sciences

SDG: Responsible consumption and production

Open Access status: closed

OpenAlex ID: W2737007742

FWCI:

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Related to: 10