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Cooling of Low Grade Massecuites

Year Published
1960

Cooling of Low Grade Massecuites

     Madrazo, C.M. 1960.  A uniform and even cooling of low grade massecuites in the crystallizer is essential to the attainment of maximum exhaustion of sucrose from the final molasses. PROCEEDINGS OF THE PHILIPPINE SUGAR TECHNOLOGISTS. August: 72-76.