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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/37460
DC FieldValueLanguage
dc.contributor.authorFidaleo, Marcelloen
dc.contributor.authorMauro Moresien
dc.contributor.authorAntonio Cammarotoen
dc.contributor.authorNicolas Ladrangeen
dc.contributor.authorRoberto Nardien
dc.contributor.authorMarcello Fidaleoen
dc.contributor.authorMoresi, Mauroen
dc.date.accessioned2020-10-20T22:59:44Z-
dc.date.available2020-10-20T22:59:44Z-
dc.date.issued2013en
dc.identifier.urihttp://hdl.handle.net/2067/37460-
dc.titleModelling of Soy Sauce Desalting by Electrodialysisen
dc.typearticleen
dc.identifier.doi10.1007/s11947-012en
dc.identifier.scopus2-s2-84879292580en
dc.identifier.isi320695700006en
dc.relation.issn19355130en
dc.relation.journalFOOD AND BIOPROCESS TECHNOLOGYen
dc.relation.firstpage1681en
dc.relation.lastpage1695en
dc.relation.numberofpages15en
dc.relation.conferencenameFOOD AND BIOPROCESS TECHNOLOGYen
dc.relation.volume6en
dc.relation.issue6en
dc.type.miur262en
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairetypearticle-
crisitem.journal.journalissn1935-5130-
crisitem.journal.anceE194404-
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