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Comparison of the influence of citric acid and acetic acid as simulant for acidic food on the release of alloy constituents from stainless steel AISI 201
KTH, School of Chemical Science and Engineering (CHE), Chemistry, Surface and Corrosion Science.
KTH, School of Chemical Science and Engineering (CHE), Chemistry, Surface and Corrosion Science.
KTH, School of Chemical Science and Engineering (CHE), Chemistry, Surface and Corrosion Science.
2015 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 145, 51-63 p.Article in journal (Refereed) Published
Place, publisher, year, edition, pages
Elsevier, 2015. Vol. 145, 51-63 p.
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Materials Chemistry
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URN: urn:nbn:se:kth:diva-191468DOI: 10.1016/j.jfoodeng.2014.08.006OAI: oai:DiVA.org:kth-191468DiVA: diva2:956615
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QC 20160902

Available from: 2016-08-30 Created: 2016-08-30 Last updated: 2016-09-23Bibliographically approved

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Mazinanian, NedaOdnevall Wallinder, IngerHedberg, Yolanda
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