| 摘要 |
For the degradation or the reduction of animal and/or vegetable fats, oils and fatty acids in waste waters from gastronomic businesses, hotel kitchens and the like, microorganisms and enzymes are added to the waste water in a fat separator in order to prevent or reduce the formation of foam caps, which contain fats and oils and are difficult to dispose of, and the odour nuisance associated therewith.
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