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Cheese whey permeate valorization using sequential fermenta..:
Maestre, Keiti Lopes
;
Passos, Fernanda Rengel dos
;
Triques, Carina Contini
...
https://rsdjournal.org/index.php/rsd/article/view/21082/18832. , 2021
Link:
https://rsdjournal.org/index.php/rsd/article/view/2108
RT Journal T1
Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná ; Valorización de permeado de suero de queso aplicando fermentaciones secuenciales: estudio de caso realizado en la Región Occidental de Paraná ; Valorização do permeado de soro de queijo aplicando fermentações sequenciais: estudo de caso realizado na Região Oeste do Paraná
UL https://suche.suub.uni-bremen.de/peid=base-ftjrsd:oai:ojs.pkp.sfu.ca:article_21082&Exemplar=1&LAN=DE A1 Maestre, Keiti Lopes A1 Passos, Fernanda Rengel dos A1 Triques, Carina Contini A1 Fiorentin-Ferrari, Leila Denise A1 Slusarski-Santana, Veronice A1 Garcia, Helio Alves A1 Silva, Edson Antônio da A1 Fiorese, Mônica Lady PB Research, Society and Development YR 2021 K1 Soro de queijo K1 Permeado de soro de queijo K1 Ácido acético K1 Etanol K1 Superoxidação de acetato K1 Orleans K1 Suero de queso K1 Permeado de suero de queso K1 Sobreoxidación de acetato K1 Cheese whey K1 Cheese whey permeate K1 Acetic acid K1 Ethanol K1 Acetate overoxidation JF https://rsdjournal.org/index.php/rsd/article/view/21082/18832 LK http://dx.doi.org/https://rsdjournal.org/index.php/rsd/article/view/21082 DO https://rsdjournal.org/index.php/rsd/article/view/21082 SF ELIB - SuUB Bremen
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