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Second edition of the French Le Coke (1970) updated and published in English for the first time. Intended primarily for technical personnel at coking plants, this comprehensive work provides a detailed account of the physical and chemical mechanisms occuring in coke oven chambers and the procedures for determining the characteristics of the product. Emphasis is placed on the influence of coal quality and production parameters on the resulting coke. Experimental work is drawn from results obtained at CERCHAR, but the information is applicable in a variety of situations. Annotation copyright Book News, Inc. Portland, Or.
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Text: English, French (translation)
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