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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...
| Autores principales: | , , |
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| Formato: | Texto |
| Lenguaje: | English |
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BioMed Central
2008
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| 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 |