Volatile fatty acids production from cheese whey: influence of pH, solid retention time and organic loading rate

Article

Abstract: BACKGROUND: The influence of pH, sludge retention time (SRT) and organic loading rate (OLR) were eva

Palabras claves:

acidogenic fermentation, cheese whey, sequencing batch reactor (SBR), volatile fatty acids (VFA)

Autores:

Fernandez-Feal M.M.d.C., Kennes C., Lagoa-Costa B., Rolando Calero, Veiga M.C.

Fuentes:

google

scopus