Influence of functional sulfonic acid group on pyrolysis characteristics for cation exchange resin.

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Organoleptic Characteristics of Whey Treated by Cation Exchange Resin

A single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. Ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. The organoleptic characteristics of untreated whey were arbitrarily assigned a s...

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organoleptic characteristics of whey treated by cation exchange resin

a single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. the organoleptic characteristics of untreated whey were arbitrarily assigned...

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ژورنال

عنوان ژورنال: Journal of Nuclear Science and Technology

سال: 1987

ISSN: 1881-1248,0022-3131

DOI: 10.3327/jnst.24.124