Home » Belarus Fine Powder Type Temperature-Resistant Salt-Resistant Polyacrylamide for Food Factory Wastewater Treatment

Belarus Fine Powder Type Temperature-Resistant Salt-Resistant Polyacrylamide for Food Factory Wastewater Treatment

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Constructed wetlands for saline wastewater treatment: A ...

Constructed wetlands for saline wastewater treatment: A ...

Jan 01, 2017 · The treatment of saline wastewater, for both salts and other specific contaminants is necessary, because of their numerous harmful effects exerted on aquatic, terrestrial, and wetland ecosystems (Lefebvre and Moletta, 2006).The most commonly reported methods for treating saline wastewater are biological reactors, physicochemical technologies, or a combination of …
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Listeria monocytogenes - Food Standards

Listeria monocytogenes - Food Standards

In food these include temperature, pH, water activity, salt and the presence of preservatives (refer to Table 1). The temperature range for growth of L. monocytogenes is between -1.5 and 45°C, with the optimal temperature being 30–37°C. Temperatures above 50°C are lethal to L. monocytogenes.
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Hazard Analysis and Risk-Based Preventive Controls for ...

Hazard Analysis and Risk-Based Preventive Controls for ...

treatment 3.3.4.2 Bacterial ... o Increase in number due to lack of time/temperature control or due to the food’s formulation; or o Selectively grow, and/or produce toxin, in a food as a result ...
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Bakery Products | Manualzz

Bakery Products | Manualzz

Confectioner’s or powdered sugars are ground to a fine powder and mixed with a small amount of starch (about 3%) to prevent caking. They are also classified by coarseness or fineness. 1OX is the finest sugar. It gives the smoothest textures in icings. 6X is the standard confectioner’s sugar. It is used in icings, toppings, and cream fillings.
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Chemical Composition of Salmon Ovary Outer Membrane and ...

Chemical Composition of Salmon Ovary Outer Membrane and ...

Sep 06, 2013 · 2.2. Preparation of Salmon Ovary Outer Membrane Protein. SOM (moisture 87.7% w/w) was washed with cold distilled water and then freeze-dried. The dried material was washed with n-hexane to remove protein-associated lipids.The residual product was freeze-dried, ground using a mill (GM20, Dusseldorf, Germany) and then stored at −30 °C.
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Staphylococcus aureus - Food Standards

Staphylococcus aureus - Food Standards

1 Staphylococcus aureus Staphylococcus aureus is a bacterium that causes staphylococcal food poisoning, a form of gastroenteritis with rapid onset of symptoms. S. aureus is commonly found in the environment (soil, water and air) and is also found in the nose and on the skin of humans.
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