FEATURES OF CONCENTRATION ACID WHEY BY MEMRANE METHODS
Abstract
In this article was investigated concentration of cottage cheese whey by baromembranes methods and determined the main regularities of concentration.
About the Authors
Vladimir Georgievich Kulenko
ФГБОУ ВПО ВГМХА имени Н.В.Верещагина
Russian Federation
Russian Federation
Evgenya Alexandrovna Fialkova
NCFU
Russian Federation
Russian Federation
Dmitriy Mikhaylovich Kostukov
ФГБОУ ВПО ВГМХА имени Н.В.Верещагина
Russian Federation
Russian Federation
Marina Sergeevna Zolotoreva
NCFU
Russian Federation
Russian Federation
Ivan Alekseevich Evdokimov
NCFU
Russian Federation
Russian Federation
Vladimir Borisovich Shcevchuk
ФГБОУ ВПО ВГМХА имени Н.В.Верещагина
Russian Federation
Russian Federation
References
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Review
For citations:
Kulenko V.G., Fialkova E.A., Kostukov D.M., Zolotoreva M.S., Evdokimov I.A., Shcevchuk V.B. FEATURES OF CONCENTRATION ACID WHEY BY MEMRANE METHODS. Newsletter of North-Caucasus Federal University. 2013;(3):132-136. (In Russ.)
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