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Investigating how to Improve Production Throughput in the Confectionery Industry by considering Batch Size, Production Sequence and Shift Arrangement

dc.contributor.advisorStrandhagen, Jan Ola
dc.contributor.advisorOluyisola, Olumide
dc.contributor.authorLund, Karl Andre Lerum
dc.date.accessioned2021-09-24T18:12:25Z
dc.date.available2021-09-24T18:12:25Z
dc.date.issued2020
dc.identifierno.ntnu:inspera:57228183:35324433
dc.identifier.urihttps://hdl.handle.net/11250/2781662
dc.descriptionFull text available on 2023-06-10
dc.language
dc.publisherNTNU
dc.titleInvestigating how to Improve Production Throughput in the Confectionery Industry by considering Batch Size, Production Sequence and Shift Arrangement
dc.typeMaster thesis


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