Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 14-16 |
| Seitenumfang | 3 |
| Fachzeitschrift | Chocolate & Confectionery |
| Jahrgang | 2 |
| Ausgabenummer | 2 |
| Publikationsstatus | Veröffentlicht - 1998 |
Schlagwörter
- Schokoladenmasse, Kühlung, Modellierung, Simulation
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Better quality chocolate coatings by simulation. / Franke, Knut.
in: Chocolate & Confectionery, Jahrgang 2, Nr. 2, 1998, S. 14-16.
in: Chocolate & Confectionery, Jahrgang 2, Nr. 2, 1998, S. 14-16.
Publikation: Beitrag in Fachzeitschrift › Artikel › Transfer
Franke, K 1998, 'Better quality chocolate coatings by simulation', Chocolate & Confectionery, Jg. 2, Nr. 2, S. 14-16.
Franke, K. (1998). Better quality chocolate coatings by simulation. Chocolate & Confectionery, 2(2), 14-16.
Franke K. Better quality chocolate coatings by simulation. Chocolate & Confectionery. 1998;2(2):14-16.
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title = "Better quality chocolate coatings by simulation",
keywords = "Schokoladenmasse, K{\"u}hlung, Modellierung, Simulation",
author = "Knut Franke",
year = "1998",
language = "English",
volume = "2",
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TY - JOUR
T1 - Better quality chocolate coatings by simulation
AU - Franke, Knut
PY - 1998
Y1 - 1998
KW - Schokoladenmasse
KW - Kühlung
KW - Modellierung
KW - Simulation
M3 - Article
VL - 2
SP - 14
EP - 16
JO - Chocolate & Confectionery
JF - Chocolate & Confectionery
IS - 2
ER -