Vattenhaltmätning i konfektyr och sylt med Karl Fishermetoden
Abstract (in English) The task for the diploma work was to develop methods for measuring of moisture content by the Karl Fischer method, in jam, jelly sweets, and fudge. The start premises was a for the company whole new equipment, which should be started up. Then programs should be developed for di...
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| Format: | Others |
| Language: | Swedish |
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Växjö universitet, Institutionen för teknik och design
2006
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-1023 |