Open AccessDevelopment of an effective technology to improve the quality of whey by reducing its acidity and redox potential when processed in the electrolysis electric field
Author(s) -
I. M. Osadchenko,
И.Ф. Горлов,
N.I. Mosolova,
A.A. Danilesko
Publication year - 2018
Publication title -
agrarno-piŝevye innovacii
Language(s) - English
Resource type - Journals
ISSN - 2618-7353
DOI - 10.31208/2618-7353-2018-1-1-92-95
Subject(s) - electrolysis , redox , quality (philosophy) , environmental science , process engineering , chemistry , inorganic chemistry , electrode , engineering , physics , electrolyte , quantum mechanics