Cheese whey management: a review

Cheese whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land appl...

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Bibliographic Details
Main Author: Prazeres, Ana (author)
Other Authors: Carvalho, Maria de Fátima (author), Rivas, Javier (author)
Format: article
Language:eng
Published: 2013
Subjects:
Dairy effluents
Cheese whey
Biological treatment
Physicochemical treatment
Land application
Online Access:https://hdl.handle.net/20.500.12207/538
Country:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/538

Internet

https://hdl.handle.net/20.500.12207/538

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