Use of ultrasonic energy for enhancing the dyeing performances of polyamide fibers with olive vegetable water
Crossref DOI link: https://doi.org/10.1007/s12221-015-4931-8
Published Online: 2015-07-28
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Haddar, Wafa
Baaka, Noureddine
Meksi, Nizar
Ticha, Manel Ben
Guesmi, Ahlème
Mhenni, M. Farouk
Text and Data Mining valid from 2015-07-01