ShareFACTORS AFFECTING ACCURACY OF CRYOSCOPIC BUTTER SALT CONTENT DETERMINATION.
Author(s) : WOLFSCHOON-POMBO A. F.
Type of article: Article
Summary
THE FREEZING POINT DEPRESSION OF BUTTER CAN BE USED TO DETERMINE ITS SALT CONTENT. EXPERIMENTS HAVE SHOWN THAT THE DETERMINATIONS ARE NOT AFFECTED BY THE INITIAL TREATMENT OF THE CREAM. C.R.F.
Details
- Original title: FACTORS AFFECTING ACCURACY OF CRYOSCOPIC BUTTER SALT CONTENT DETERMINATION.
- Record ID : 1985-1601
- Languages: English
- Source: Milchwissenschaft - vol. 39 - n. 6
- Publication date: 1984/06
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Freezing temperature; Butter; Dairy product; Sodium chloride
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CRYOSCOPIC METHOD FOR SALT (SODIUM CHLORIDE) CO...
- Author(s) : WOLFSCHOON-POMBO A. F., LIMA A. de, EMALDI G. C.
- Date : 1983/06
- Languages : English
- Source: Milchwissenschaft - vol. 38 - n. 6
View record
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AN INVESTIGATION OF SOME FACTORS WHICH COULD AF...
- Author(s) : WOLFSCHOON-POMBO A. F., COSTA D. L. S. da
- Date : 1985/05
- Languages : English
- Source: Milchwissenschaft - vol. 40 - n. 5
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Investigation of moisture freezing during low-t...
- Author(s) : KOROTKY I. A., OSTROUMOV L. A., POPOV A. V.
- Date : 1999
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
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Measurement and data interpretation of the free...
- Author(s) : CHEN P., CHEN X. D., FREE K. W.
- Date : 1996/10
- Languages : English
- Source: J. Food Eng. - vol. 30 - n. 1-2
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MEASUREMENT OF THE FREEZING AND THAWING TEMPERA...
- Author(s) : POKLAD N. G., TKACENKO V. V.
- Date : 1984
- Languages : Russian
- Source: Molocn. Prom. - n. 5
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