Membrane fouling mechanisms and permeate flux decline model in soy sauce microfiltration

E-ISSN： 1745-4530|41|1|jfpe.12599-jfpe.12599

ISSN： 0145-8876

Source： Journal Of Food Process Engineering (Electronic), Vol.41, Iss.1, 2018-02, pp. : n/a-n/a

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce

By Kim Ji-Sang Lee Young-Soon

European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 933-944

Springer Publishing Company

Access to resources Recommend Favorite

Predicting Stationary Permeate Flux in the Ultrafiltration of Apple Juice

By Constenla D.T. Lozano J.E.

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 7, 1996-07 ,pp. : 587-592

Academic Press

Access to resources Recommend Favorite

Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004

By Fu Wu Sheng Zhao Yunfeng

Food Additives and Contaminants, Vol. 24, Iss. 8, 2007-08 ,pp. : 812-819

Taylor & Francis Ltd

Access to resources Recommend Favorite

An in-house validated method for the determination of the dry matter content of soy sauce

By Crews Colin Hasnip Sarah Potter Nick Brereton Paul

European Food Research and Technology A, Vol. 218, Iss. 4, 2004-03 ,pp. : 400-402

Springer Publishing Company

Access to resources Recommend Favorite

3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market

By Christova-Bagdassarian Valentina Tishkova Julieta A. Vrabcheva Terry M.

Food Additives and Contaminants: Part B, Vol. 6, Iss. 3, 2013-09 ,pp. : 163-167

Taylor & Francis Ltd

Access to resources Recommend Favorite