Salicylic acid in foods. Qualitative and quantitative analysis.(NMKL 3, 3. Ed. 1999)


The determinations are developed and described for analysis in liquids, both non-alcoholic and alcoholic liquids, marmalade, jam, jellies and similar products, meat and meat products, fish and fish products, butter, margarine, mayonnaise and other fats. The principle of the method is spectrophotometry and titrimetric. Salisyylihapon määrittäminen elintarvikkeista. Kvalitatiivinen ja kvantitatiivinen analyysi.(NMKL 3, 3. painos 1999)


Mene¬telmä soveltuu nesteille (sekä alkoholittomille että al¬koholipitoisille), marmeladille, hillolle, hyytelöille ja vastaaville tuotteille, lihalle ja lihatuotteille, kalalle ja kalatuotteille, voille, margariinille, majoneesille ja muille rasvoille.
  • Produkt ID: NMKL3
  • Copyright: NMKL
  • Edition: 1999, 3. ed.

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