Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing
Research output: Book/Report › Ph.D. thesis › Research
Standard
Valorization of Acid Whey Using Electrodialysis : Effect of Acid Whey Composition and Pre-processing. / Nielsen, Emilie Nyborg.
Department of Food Science, Faculty of Science, University of Copenhagen, 2022. 198 p.Research output: Book/Report › Ph.D. thesis › Research
Harvard
Nielsen, EN 2022, Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing. Department of Food Science, Faculty of Science, University of Copenhagen.
APA
Nielsen, E. N. (2022). Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing. Department of Food Science, Faculty of Science, University of Copenhagen.
Vancouver
Nielsen EN. Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing. Department of Food Science, Faculty of Science, University of Copenhagen, 2022. 198 p.
Author
Bibtex
@phdthesis{12206213a8c54ce589f293ce05b567c9,
title = "Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing",
author = "Nielsen, {Emilie Nyborg}",
year = "2022",
language = "English",
publisher = "Department of Food Science, Faculty of Science, University of Copenhagen",
}
RIS
TY - BOOK
T1 - Valorization of Acid Whey Using Electrodialysis
T2 - Effect of Acid Whey Composition and Pre-processing
AU - Nielsen, Emilie Nyborg
PY - 2022
Y1 - 2022
M3 - Ph.D. thesis
BT - Valorization of Acid Whey Using Electrodialysis
PB - Department of Food Science, Faculty of Science, University of Copenhagen
ER -
ID: 335272356