Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

La levadura de panificacin̤ se produce por un proceso de fermentacin̤ en el cual se generan y se emiten a la atms̤fera grandes cantidades de etanol y acetaldehd̕o. Basados en los datos de prueba de tres instalaciones, la velocidad de emisin̤ de masa de compuestos orgǹicos volt̀iles (COV) de una pla...

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Bibliographic Details
Other Authors:	Barker Robin, Williamson Maresa, Environmental Protection Agency (EPA)
Format:	Book
Language:	English
Subjects:	Industria de equipos y accesorios para panadera̕ Hornera̕ Pan Industrias alimenticias Microbiologa̕ de alimentos Tecnologa̕ de alimentos Levadura para alimentos Levaduras Bakery equipment and supplies industry Baking Bread Food industry and trade Food microbiology Food technology Food yeasts Yeast Levadura de panadera̕ Etanol Acetaldehd̕o Industria de la panadera̕ Fermentacin̤ Fabricacin̤ de productos panificados Fermentacin̤ de la masa Panificacin̤ Fermentacin̤ de levadura Coccin̤ al horno Bakers yeast Ethanol Acetaldehyde Bakery industry Fermentation Manufacture of bakery products Fermentation of the dough Breadbaking Yeast fermentation Baking
Online Access:	Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

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