Kraft cooking of Brazilian eucalyptus urograndis - A case study of extractives and their effect on cooking performance

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dc.contributor.authorSkogman, Emma
dc.contributor.authorStrandberg, Kajsa
dc.contributor.departmentChalmers tekniska högskola / Institutionen för kemi och kemitekniksv
dc.contributor.departmentChalmers University of Technology / Department of Chemistry and Chemical Engineeringen
dc.date.accessioned2019-07-03T14:30:47Z
dc.date.available2019-07-03T14:30:47Z
dc.date.issued2017
dc.identifier.urihttps://hdl.handle.net/20.500.12380/250205
dc.language.isoeng
dc.setspec.uppsokPhysicsChemistryMaths
dc.subjectKemiteknik
dc.subjectChemical Engineering
dc.titleKraft cooking of Brazilian eucalyptus urograndis - A case study of extractives and their effect on cooking performance
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster Thesisen
dc.type.uppsokH
local.programmeInnovative and sustainable chemical engineering (MPISC), MSc
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