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Determination of moisture in cereals: Review of methods in common use


Publisher
Elsevier Science
Year
1954
Tongue
English
Weight
102 KB
Volume
4
Category
Article
ISSN
0042-207X

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The use of Orange G dye for reactive lys
✍ Wegrzyn, M. ;Kujawski, M. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 371 KB πŸ‘ 1 views

## Abstract The method for reactive lysine determination, developed by HURREL et al. (1975) is adopted to the utilization of azo dye Orange G. Lysine content in cereals can be determined using Orange G solution instead of Acid Orange 12 solution, provided that the new buffer system is secured. The