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Simple methods for rapid determination of sulfite in food products

โœ Scribed by Yongjie Li; Meiping Zhao

Book ID
116485292
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
126 KB
Volume
17
Category
Article
ISSN
0956-7135

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However, there were significant correlations between the enthalpy involved and each of VAG maximum viscosity, breakdown, viscosity at 50 ยฐC and set back (r = 0.53, P < 0.05; r = 0.49, P < 0.05; r = 0.62, P < 0.05; r = 0.65, P < 0.01, respectively). For RVA data, correlations were found only between