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The Efficiency of Admixture of Maceration

Year Published
1948

The Efficiency of Admixture of Maceration

Peck, S.S.  1948.  The degree of admixture of applied maceration may be defined as that portion of the added maceration which theoretically mixes completely with the residual juice in the bagasse. The balance of the maceration is presumed to join the resulting expressed juice in the juice pans without having come in contact with the bagasse. The Efficiency of Admixture of Maceration. Sugar News 24:353-355,359.