Recovery of Flavor Components from Blue Crab Processing Wastewater By Reverse Osmosis Technology
The waste water of blue crab pasteurization is potential to cause environmental pollution. It contained TSS 206.5 mg/L, BOD 7,092.6 mg/L and COD 51,000 mg/L. However the was the water also contains an interesting flavor compounds, which composed of 0.23% non protein nitrogen and 17 amino acids with...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
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| coleção: | Jurnal Teknologi dan Industri Pangan |
| Assuntos: | |
| Acesso em linha: | https://journal.ipb.ac.id/jtip/article/view/365 |
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