A study on stryhcnos potatorum and pisum sativum as natural coagulants for meat food processing wastewater
Wastewater generated from meat food processing industry has significant effects on the environment. Many methods have been reported for removing turbidity, total suspended solids (TSS), chemical oxygen demand (COD), oil and grease (O&G) and colour from meat food processing wastewater (MFPW). The...
| 第一著者: | |
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| フォーマット: | Dissertation |
| 言語: | 英語 英語 英語 |
| 出版事項: |
2018
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| 主題: | |
| オンライン･アクセス: | http://eprints.uthm.edu.my/352/ |
| Abstract | Abstract here |