| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541131 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Water content in dairy products is usually determined by drying methods. ⺠Drying techniques do not distinguish between water and other volatile compounds. ⺠The Karl Fischer titration is selective for water. ⺠A combined method was tested to determine water content of dairy products. ⺠This automated technique allows rapid determination of individual samples.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
G. Merkh, R. Pfaff, H.-D. Isengard,