Chloride analysis was quite easy and salt contents of all butter and margarine samples were found to be less than 2 g NaCl/kg while those of cheese and meat products were above 10 g/kg. Nitrate analysis was not as easy as chloride analysis due to interferences of chloride and organic ions. These int
✦ LIBER ✦
Fluoride and chloride determination in cheese with ion-selective electrodes
✍ Scribed by M. A. González; A. J. Aller; R. Pardo; E. Barrado; L. Deban
- Publisher
- John Wiley and Sons
- Year
- 1991
- Tongue
- English
- Weight
- 284 KB
- Volume
- 3
- Category
- Article
- ISSN
- 1040-0397
No coin nor oath required. For personal study only.
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