Cite

Surface modifications – Application potential for the reduction of cleaning costs in the food processing industry

MLA

Mauermann, M., et al. “Surface Modifications – Application Potential for the Reduction of Cleaning Costs in the Food Processing Industry.” Trends in Food Science & Technology, vol. 20, Jan. 2009, pp. S9–15. EBSCOhost, https://doi.org/10.1016/j.tifs.2009.01.020.



APA

Mauermann, M., Eschenhagen, U., Bley, T., & Majschak, J.-P. (2009). Surface modifications – Application potential for the reduction of cleaning costs in the food processing industry. Trends in Food Science & Technology, 20, S9–S15. https://doi.org/10.1016/j.tifs.2009.01.020



Chicago

Mauermann, M., U. Eschenhagen, Th. Bley, and J.-P. Majschak. 2009. “Surface Modifications – Application Potential for the Reduction of Cleaning Costs in the Food Processing Industry.” Trends in Food Science & Technology 20 (January): S9–15. doi:10.1016/j.tifs.2009.01.020.