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The influence of hydrophobic, electrostatic and morphologic properties on the adhesion of Bacillus spores.
SIK – Institutet för livsmedelsforskning.
1992 (English)In: Biofouling, Vol. 5, 335-344 p.Article in journal (Refereed)
Place, publisher, year, edition, pages
1992. Vol. 5, 335-344 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
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URN: urn:nbn:se:ri:diva-8385OAI: oai:DiVA.org:ri-8385DiVA: diva2:966256
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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CiteExportLink to record
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  • apa
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