A Fundamental Study on the Concentration of Nushroom Blach Water by Using Reverse Osmosis Method

Home > Archive>Volume 11, Issue 1, 1992 >

A Fundamental Study on the Concentration of Nushroom Blach Water by Using Reverse Osmosis Method
DOI:
                        
CSTR:
                        
Author:
                        
Affiliation:
Clc Number:
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

In this paper, the recovery of nutritious substance from mushroom blanch water by revers osmosis is approached. The effect of temperature. pressure. pH, pretreatment on permeate flux is discussed. It was found that temperature and pressure had great influ

Reference

Cited by

Get Citation

Gao Fucheng Yang Fangqi. A Fundamental Study on the Concentration of Nushroom Blach Water by Using Reverse Osmosis Method[J]. Journal of Food Science and Biotechnology,1992,11(1).

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online:
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Related Videos

Article Metrics

History

Article QR Code

WeChat

Mobile website