An investigating study of apparent viscosity decrease in rose hip soup
A rose hip soup manufacturing company has significant problems with a too low apparent viscosity of their product. Compiled historical data between the years 2007 and 2015 proves that the problem has been present for at least 8 years with many batches that does not live up to current quality standar...
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
| Publicado: |
SLU/Dept. of Food Science
2016
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| Materias: |
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