Freezing point osmometry of milk to determine the additional water content – an issue in general quality control and German food regulation

BACKGROUND: The determination of the osmolality of aqueous samples using a freezing point osmometer is a well-established, routine laboratory method. In addition to their use in clinical and pharmaceutical laboratories, freezing point osmometers are also employed in food testing laboratories. One ap...

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Detalles Bibliográficos
Autores principales: Büttel, Britta, Fuchs, Markus, Holz, Birger
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2008
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2292186/
https://www.ncbi.nlm.nih.gov/pubmed/18331623
http://dx.doi.org/10.1186/1752-153X-2-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2292186/
https://www.ncbi.nlm.nih.gov/pubmed/18331623
http://dx.doi.org/10.1186/1752-153X-2-6

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