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Evaluation of the physico-chemical mechanisms by which residual cooking liquor retards kraft delignification

No description available.
Identiferoai:union.ndltd.org:GATECH/oai:smartech.gatech.edu:1853/7029
Date03 1900
CreatorsFrazier, Jeffrey A.
PublisherGeorgia Institute of Technology
Source SetsGeorgia Tech Electronic Thesis and Dissertation Archive
Languageen_US
Detected LanguageEnglish
TypeDissertation
Format7402376 bytes, application/pdf

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