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    Minimizing the creation of spent pickling liquors in a pickling process with high-concentration hydrochloric acid solutions: Mechanism and evaluation method

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    Minimizing the creation of spent pickling liquors in a pickling process with high-concentration hydrochloric acid solutions: Mechanism and evaluation method

    New search for: Tang, Bing
    New search for: Su, Wen
    New search for: Wang, Jing
    New search for: Fu, Fenglian
    New search for: Yu, Guojun
    New search for: Zhang, Jianyin

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Minimizing the creation of spent pickling liquors in a pickling process with high-concentration hydrochloric acid solutions: Mechanism and evaluation method

    New search for: Tang, Bing
    New search for: Su, Wen
    New search for: Wang, Jing
    New search for: Fu, Fenglian
    New search for: Yu, Guojun
    New search for: Zhang, Jianyin

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Page navigation

    Document information
    Similar titles

    Export, share and cite

    Document information
    Title:

    Minimizing the creation of spent pickling liquors in a pickling process with high-concentration hydrochloric acid solutions: Mechanism and evaluation method

    Contributors:

    Tang, Bing (author) / Su, Wen / Wang, Jing / Fu, Fenglian / Yu, Guojun / Zhang, Jianyin

    Published in:

    Journal of environmental management ; 98

    Publication date:

    2012

    ISSN:

    0301-4797

    Type of media:

    Article (Journal)

    Type of material:

    Print

    Language:

    English

    Keywords:

    Großbritannien , Welt , Umweltbezogenes Management , Nachhaltige Regionalentwicklung , Umwelttechnik , Umweltschutz , Zeitschrift , Naturschutz , Management , Nachhaltige Entwicklung

    Classification:

    BKL:  43.00

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