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Proteinadsorption auf Edelstahl in der Lebensmittelindustrie - Gibt es Wege zu foulingresistenten Oberflächen?

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Ebbinghaus,  Petra
Interface Spectroscopy, Interface Chemistry and Surface Engineering, Max-Planck-Institut für Eisenforschung GmbH, Max Planck Society;

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Rabe,  Martin
Interface Spectroscopy, Interface Chemistry and Surface Engineering, Max-Planck-Institut für Eisenforschung GmbH, Max Planck Society;

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Erbe,  Andreas
Interface Spectroscopy, Interface Chemistry and Surface Engineering, Max-Planck-Institut für Eisenforschung GmbH, Max Planck Society;
Department of Materials Science and Engineering, NTNU - Norwegian University of Science and Technology, 7491 Trondheim, Norway;

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Citation

Tromp, R. H., van Iddekinge, S., Ebbinghaus, P., Rabe, M., & Erbe, A. (2017). Proteinadsorption auf Edelstahl in der Lebensmittelindustrie - Gibt es Wege zu foulingresistenten Oberflächen? Stahl und Eisen, 137(7), 58-60.


Cite as: https://hdl.handle.net/11858/00-001M-0000-002D-AB04-F
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