Open AccessSustainable production of protein fraction using microfiltration 0,1µm of milk: impact of skim milk thermal history.
Author(s) -
Ma Granger-Delacroix,
Nadine Leconte,
Fabienne Lambrouin,
Françoise Le Goff,
Marieke van Audenhaege,
Geneviève Gésan-Guiziou
Publication year - 2019
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - microfiltration , skimmed milk , fraction (chemistry) , food science , milk protein , whole milk , production (economics) , chemistry , chromatography , membrane , biochemistry , economics , macroeconomics
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