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  Einfluss von Additiven auf die Zuckerkristallisation in der Lebensmittelindustrie

Steger, C. (2014). Einfluss von Additiven auf die Zuckerkristallisation in der Lebensmittelindustrie. Diploma Thesis, Otto-von-Guericke Universität, Magdeburg.

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Item Permalink: http://hdl.handle.net/11858/00-001M-0000-0019-1727-6 Version Permalink: http://hdl.handle.net/11858/00-001M-0000-0019-1729-2
Genre: Thesis

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 Creators:
Steger, Clemens1, Author              
Affiliations:
1Physical and Chemical Foundations of Process Engineering, Max Planck Institute for Dynamics of Complex Technical Systems, Max Planck Society, DE, ou_1738150              

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Language(s): deu - German
 Dates: 2014-04-16
 Publication Status: Accepted / In Press
 Pages: 86
 Publishing info: Magdeburg : Otto-von-Guericke Universität
 Table of Contents: -
 Rev. Method: -
 Identifiers: -
 Degree: Diploma

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