文献
J-GLOBAL ID:201702243234286007
整理番号:17A0364892
スパイラル逆浸透プロセスにおけるりんごジュース化合物除去のための数学モデルの開発【Powered by NICT】
Development of a mathematical model for apple juice compounds rejection in a spiral-wound reverse osmosis process
著者 (3件):
Al-Obaidi M.A.
(Chemical Engineering Division, School of Engineering, Faculty of Engineering and Informatics, University of Bradford, Bradford, West Yorkshire BD7 1DP, UK)
,
Kara-Zaietri C.
(Chemical Engineering Division, School of Engineering, Faculty of Engineering and Informatics, University of Bradford, Bradford, West Yorkshire BD7 1DP, UK)
,
Mujtaba I.M.
(Chemical Engineering Division, School of Engineering, Faculty of Engineering and Informatics, University of Bradford, Bradford, West Yorkshire BD7 1DP, UK)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
192
ページ:
111-121
発行年:
2017年
JST資料番号:
C0838B
ISSN:
0260-8774
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)