Authors:
HUISMAN IH
ELZO D
MIDDELINK E
TRAGARDH AC
Citation: Ih. Huisman et al., PROPERTIES OF THE CAKE LAYER FORMED DURING CROSS-FLOW MICROFILTRATION, Colloids and surfaces. A, Physicochemical and engineering aspects, 138(2-3), 1998, pp. 265-281
Citation: Cac. Karlsson et al., BETA-LACTOGLOBULIN FOULING AND ITS REMOVAL UPON RINSING AND BY SDS ASINFLUENCED BY SURFACE CHARACTERISTICS, TEMPERATURE AND ADSORPTION TIME, Journal of food engineering, 30(1-2), 1996, pp. 43-60