Hdrolise Alcalina
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1. Avaliação da hidrólise alcalina da gordura sobre a biodegradação anaeróbia de soro de queijo
The cheese whey represents the most important reject of the industry of dairy products, mainly due to its expressive generated volume. The cheese whey is a problematic substrate under the environmental point of view, presenting high amounts of carbohydrates, proteins and fats, giving it a chemical demand of oxygen of approximately a hundred times larger than
Publicado em: 2005