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Ursachen für einen zu hohen Gehalt an Kohlendioxid vom Lebensmittelgrad CO

2016-05-13View Original

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Es wird Lebensmittelqualitätiges flüssiges Kohlendioxid hergestellt, bei dem der CO-Gehalt über dem zulässigen Wert liegt. Warum ist das so? Wie soll man damit umgehen? Welche Adsorbentien können CO aufnehmen?

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