Probleme beim Einsatz der DSC-Methode zur Erfassung der Kristallisations-Faehigkeit und des kristallinen Zustandes von Kakaobutter.
1983
Schenkel J. | Rufer W.
Bibliographic information
Language
German
Note
9 graphs, 7 tables; 12 ref.
Translated Title
English.
Difficulties in the application of the DSC method for measuring the crystallization and the crystallin state of cocoa butter.
Type
Journal Article; Journal Part
Source
Zucker-und-Suesswarenwirtschaft (Germany, F.R.). (1983). v. 36(9) p. 260-262, 267-274.
Corporate Author
Aarhus Amtskommune (Denmark). Amtsfredningskontoret.
2012-11-15
AGRIS AP
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