Effect of pH on Acidification of Whey, Yeast and Yolk Wastewaters

• المؤلفون الرئيسيون: Pacharawan Hanjai, Somjai Karnchanawong, Seni Karnchanawong
• اللغة: English
• منشور في: Faculty of Engineering, Chiang Mai University 2020
• الموضوعات: Acidification efficiency; Acidification rate; CSTR; pH; Whey; Yeast; Yolk
• الوصول للمادة أونلاين: http://researchs.eng.cmu.ac.th/UserFiles/File/Journal/26_3/17.pdf; http://cmuir.cmu.ac.th/jspui/handle/6653943832/67380

Engineering Journal Chiang Mai University