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Determination of added fat in meat paste using microwave and millimetre wave techniques

✍ Scribed by Sing K. Ng; Paul Ainsworth; Andrew Plunkett; Arthur D. Haigh; Andrew A.P. Gibson; Graham Parkinson; George Jacobs


Book ID
116737294
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
311 KB
Volume
79
Category
Article
ISSN
0309-1740

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The behavior of Β―uvoxamine (FVX) was studied by square-wave techniques, leading to two methods for its determination in aqueous samples (pH 2.0 and 4.7) and pharmaceuticals formulations. The application of the square-wave mode shows the determination of FVX between 2610 78 and 3610 76 mol L 71 . FVX