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The electrometric estimation of chloride in meat. III.—The influence of heating in the presence of nitric acid on the combination of silver with meat protein

✍ Scribed by M. Ingram; J. M. Bryan

Publisher
John Wiley and Sons
Year
1950
Tongue
English
Weight
451 KB
Volume
1
Category
Article
ISSN
0022-5142

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The electrometric estimation of chloride
The electrometric estimation of chloride in meat products. II. The influence of heating on the combination of silver with meat substances
✍ Ingram, M. ;Bryan, J. M. 📂 Article 📅 1948 🏛 Wiley (John Wiley & Sons) ⚖ 379 KB

## Abstract The paper describes a modification of the method for the estimation of chloride in meat products by clcctromctric titration with silver nitrate in presence of nitric acid using a silver/silvcr chloride reference electrode, which was described previously.

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