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Applications of membrane technology for food processing industries / edited by M. Selvamuthukumaran.

Contributor(s): Material type: TextTextPublisher: Boca Raton : CRC Press, 2020Edition: First editionDescription: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9780429276408
  • 0429276400
  • 9781000195255
  • 1000195252
  • 9781000195279
  • 1000195279
  • 9781000195262
  • 1000195260
Subject(s): DDC classification:
  • 664 23
LOC classification:
  • TP159.M4
Online resources:
Partial contents:
Introduction to membrane processing / Carole C. Tranchant and M. Selvamuthukumaran.
Summary: "Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages"-- Provided by publisher.
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Introduction to membrane processing / Carole C. Tranchant and M. Selvamuthukumaran.

"Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages"-- Provided by publisher.

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Copyright @ The Margaret Thatcher Library August 2023
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