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WHITE, JONATHAN W., AutorA recently described method for determining free lactone and total acidity of honey was studied collaboratively in comparison with the official method (Official methods of analysis, 9th ed., 1960, sec. 29.131). Three samples of honey were select[...]Article : texto impreso
annatto, bixin, norbixin, food colour, cheese, butter, margarine, hard candy, HPLCArticle : texto impreso
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Determinación de celulosa en arrozdocumento electrónico
STEPHAN RÜCKOLD, Autor ; KARL HEINZ GROBECKER, Autor ; HEINZ-DIETER ISENGARD, Autor | 2000Article : texto impreso
SOSULSKI, F. W., Autor ; ZHENG, G. H., Autor |A procedure for determination of net syneresis in starch and flour materials was developed based on free water in freshly cooked pastes, syneresis water expelled during cold storage and absorbed water in the contracted gel. Palabras Clave: free[...]texto impreso