De-oiled neem cake as potential bio-additive for low-salt raw skin preservation: a process for salinity reduction in tanneries
Crossref DOI link: https://doi.org/10.1007/s13762-016-0994-3
Published Online: 2016-04-27
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Vedaraman, N.
Sandhya, K. V.
Brindha, V.
Tamil Selvi, A.
Velappan, K. C.
John Sundar, V.
Kanagaraj, J.
Muralidharan, C.
Text and Data Mining valid from 2016-04-27