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Production Method that Leads to TiO2 Nanofibrous Structure Usable in Food Packaging Cover

Production Method that Leads to TiO2 Nanofibrous Structure Usable in Food Packaging

By: Radovan Kovář  
Open Access
|Dec 2016

References

  1. HE, F. – MA, F. – LI, J. – LI. T. – LI. G. 2014. Effect of calcination temperature on the structural properties and photocatalytic activities of solvothermal synthesized TiO2 hollow nanoparticles. In Ceramics International, vol. 40, 2014, no. 5, pp. 6441–6446.
  2. ŠEVČÍK, L. – LEPŠÍK, P. – PETRŮ, M. – MAŠÍN, I. – MARTONKA, R. 2014. Modern method of construction design. In Book of Proceedings of 54th International Conference of Machine Departments. Liberec : Technical University of Liberec, 2014. pp. 509–516. ISBN 978-3-319-05203-8.
  3. WETCHAKUN, N. – INCESSUNGVORN, B. – WETCHAKUN, K. 2012. Influence of calcination temperature on anatase to rutile phase transformation in TiO2 nanoparticles synthesized by the modified sol–gel method. In Materials Letters, vol. 82, 2012, September, pp. 195–198.
Language: English
Page range: 107 - 109
Published on: Dec 18, 2016
Published by: Slovak University of Agriculture in Nitra
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2016 Radovan Kovář, published by Slovak University of Agriculture in Nitra
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.