Whey Utilization: Sustainable Uses and Environmental Approach
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily...
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| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
University of Zagreb Faculty of Food Technology and Biotechnology
2021-01-01
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| Σειρά: | Food Technology and Biotechnology |
| Θέματα: | |
| Διαθέσιμο Online: | https://hrcak.srce.hr/file/379855 |
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