Manuel Patanita

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The agricultural reuse of pretreated industrial wastewater resulting from cheese manufacture is shown as a suitable option for its disposal and management. This alternative presents attractive(More)
Pretreated cheese whey wastewater (CWW) has been used at different salinity levels: 1.75, 2.22, 3.22, 5.02 and 10.02 dS m(-1) and compared with fresh water (1.44 dS m(-1)). Two cultivars (cv.) of the(More)
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