Abstract
More than 90% of the food industry’s operations discharge their waters into the municipal sewer system. This, in most cases, requires pretreatment. The reasons for pretreatment are very different from those in other branches of industry. Here, the biological stage may have to be protected from hazardous materials, and less biodegradeable substances may have to be eliminated at the point of origin.
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References
Neumann H. (1986) Personal Information, Behr’s Seminar on Environmental Protection in the Food Industry, Wiesbaden
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© 1988 Springer-Verlag Berlin Heidelberg
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von Hagel, G. (1988). Synergistic Approach to Physical-Chemical Wastewater Pretreatment in the Food Industry. In: Hahn, H.H., Klute, R. (eds) Pretreatment in Chemical Water and Wastewater Treatment. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-73819-7_11
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DOI: https://doi.org/10.1007/978-3-642-73819-7_11
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-73821-0
Online ISBN: 978-3-642-73819-7
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