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...

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Bibliographic Details
Main Author:	Pahazri, Nor Fadzilah
Format:	Thesis
Language:	English English English
Published:	2018
Subjects:	T Technology (General)
Online Access:	http://eprints.uthm.edu.my/352/
Abstract	Abstract here

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