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Characterisation of Food by Means of Thermal Analysis

24 March 2015, Germany

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Introduction
The most commonly used methods of thermal analysis like thermogravimetry (TGA) and differential scanning calorimetry (DSC) are not only employed in fields such as polymer and pharmaceutical analysis but are also ideally suited for the characterisation of food.

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Venue
Online Seminar

Online Seminar, Germany

Contact information
Gabriele Stock
NETZSCH
0049 (0)9287 881 398
Contact us by email

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