About: Leaching of iron from kaolins by a spent fermentation liquor: Influence of temperature, pH, agitation and citric acid concentration

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About: Leaching of iron from kaolins by a spent fermentation liquor: Influence of temperature, pH, agitation and citric acid concentration Goto Sponge NotDistinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в березні 1995 (uk) article scientifique publié en 1995 (fr) im März 1995 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q58462397-3E1849F7-D950-4344-9853-DA54F6473078
publication date	1995-03-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q58462397-753A05A1-4714-4621-8998-C5769488BED4 wds:Q58462397-C278D0F6-5C7B-42A2-8D46-C49706D1D238 wds:Q58462397-DAD1C664-0A45-4E41-A9EB-DB3B3CA45B7D
author name string	Juan M. Lema M José Núñez Jesús Pais
rdfs:label	Leaching of iron from kaolins by a spent fermentation liquor: Influence of temperature, pH, agitation and citric acid concentration (en) Leaching of iron from kaolins by a spent fermentation liquor: Influence of temperature, pH, agitation and citric acid concentration (nl)
skos:prefLabel	Leaching of iron from kaolins by a spent fermentation liquor: Influence of temperature, pH, agitation and citric acid concentration (en) Leaching of iron from kaolins by a spent fermentation liquor: Influence of temperature, pH, agitation and citric acid concentration (nl)
name	Leaching of iron from kaolins by a spent fermentation liquor: Influence of temperature, pH, agitation and citric acid concentration (en) Leaching of iron from kaolins by a spent fermentation liquor: Influence of temperature, pH, agitation and citric acid concentration (nl)
author	wds:Q58462397-C0069E9C-F1DD-4844-8553-55690C83C079
author	Claudio Cameselle
title	wds:Q58462397-7CDB40DF-784D-4996-86A7-F6509767358A
title	Leaching of iron from kaolins by a spent fermentation liquor: Influence of temperature, pH, agitation and citric acid concentration (en)
page(s)	wds:Q58462397-D9C69616-ADA2-4049-A5B2-90351F2B97DD
page(s)	288-292
instance of	wds:Q58462397-A54C4AAB-AAF8-4823-BAAE-E658D955F51C
instance of	scholarly article
main subject	wds:Q58462397-FEF1FCD3-5ECF-4AA5-BF83-55F02E14C724
main subject	citric acid
published in	wds:Q58462397-EB6DD3CB-5683-4310-A967-FE6FCAC7C077
published in	Journal of Industrial Microbiology & Biotechnology
issue	wds:Q58462397-202187E3-5C34-4BF4-8F8A-15C6F596CC25
volume	wds:Q58462397-3B6DE270-2215-4F00-9F75-9772FD42E4F8
issue	3-4
volume	14
DOI	wds:Q58462397-06E02C4E-E424-43F0-9F90-1D8C8D7A75A4
DOI	http://dx.doi.org/10.1007/BF01569941
DOI	10.1007/BF01569941
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58462397
is cites work of	Iron removal from kaolin. Comparison between “in situ” and “two-stage” bioleaching processes Getting rid of the unwanted: highlights of developments and challenges of biobeneficiation of iron ore minerals-a review MRS, µEDXRF and FTIR-ATR analysis of white paste inlays in Bronze Age pottery from the southeast of the Iberian Peninsula: The case of Peñalosa (Jaén, Spain)
is cites work of	wds:Q58462198-A2AEE3AA-6C83-43E9-830C-931EAC4F817D wds:Q38257897-36AA7CD5-9024-4C4E-B21D-3F32A73C5380 wds:Q115786848-7D2A80C4-148E-43A2-AE20-48396B67E539

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