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Einfluss von Additiven auf die Zuckerkristallisation in der Lebensmittelindustrie

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Steger,  Clemens
Physical and Chemical Foundations of Process Engineering, Max Planck Institute for Dynamics of Complex Technical Systems, Max Planck Society;

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Citation

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


Cite as: https://hdl.handle.net/11858/00-001M-0000-0019-1727-6
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