DETERMINATION OF THE WATER CONTENT OF FOODS III. THE DIRECT DETERMINATION OF TOTA & SOLIDS IN LIQUID SACCHARINE FOOD PRODUCTS AND IN MEAT-CURING BRINES, ACCORDING TO JOSSE-BUYZE*

D. A. A. Mossel
S. L. Wit

Publication date

September 2016

Abstract

A convenient method for direct determination of total solids in aqueous sugar solutions has been proposed as early as 1893 by the French chemist Jossti. In this method the solution 1s absorbed by fiUev paper and easily desiccated after-wards since no essential retardation of desiccation due to crust formation’

Extracted data

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DETERMINATION OF THE WATER CONTENT OF FOODS III. THE DIRECT DETERMINATION OF TOTA & SOLIDS IN LIQUID SACCHARINE FOOD PRODUCTS AND IN MEAT-CURING BRINES, ACCORDING TO JOSSE-BUYZE*

Abstract

Extracted data

DETERMINATION OF THE WATER CONTENT OF FOODS III. THE DIRECT DETERMINATION OF TOTA & SOLIDS IN LIQUID SACCHARINE FOOD PRODUCTS AND IN MEAT-CURING BRINES, ACCORDING TO JOSSE-BUYZE*

Abstract

Extracted data

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DETERMINATION OF THE WATER CONTENT OF FOODS III. THE DIRECT DETERMINATION OF TOTA &amp; SOLIDS IN LIQUID SACCHARINE FOOD PRODUCTS AND IN MEAT-CURING BRINES, ACCORDING TO JOSSE-BUYZE*

Abstract

Extracted data

DETERMINATION OF THE WATER CONTENT OF FOODS III. THE DIRECT DETERMINATION OF TOTA &amp; SOLIDS IN LIQUID SACCHARINE FOOD PRODUCTS AND IN MEAT-CURING BRINES, ACCORDING TO JOSSE-BUYZE*

Abstract

Extracted data

Related items

Related items

DETERMINATION OF THE WATER CONTENT OF FOODS III. THE DIRECT DETERMINATION OF TOTA & SOLIDS IN LIQUID SACCHARINE FOOD PRODUCTS AND IN MEAT-CURING BRINES, ACCORDING TO JOSSE-BUYZE*

DETERMINATION OF THE WATER CONTENT OF FOODS III. THE DIRECT DETERMINATION OF TOTA & SOLIDS IN LIQUID SACCHARINE FOOD PRODUCTS AND IN MEAT-CURING BRINES, ACCORDING TO JOSSE-BUYZE*