Rapid Determination of Chloride Concentration of Cheese by Use of a Pungor Electrode-Reference-Cited by-同舟云学术

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Rapid Determination of Chloride Concentration of Cheese by Use of a Pungor Electrode

Published:1967-08 Issue:8 Volume:50 Page:1189-1193
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Holsinger V.H.,Posati L.P.,Pallansch M.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference6 articles.

1. Direct Potentiometric Determination of Chloride in Cheese;Anderson;Milchwissenschaft,1963

2. Simple Linear Regression;Freund,1962

3. New Type of Ripened Low-Fat Cheese;Hargrove;J. Dairy Sci.,1966

4. Laboratory Manual,1959

5. Membranes of Heterogeneous Structure for the Determination of the Activity of Anions. I;Pungor;Acta Chim. Acad. Sci. Hung.,1964

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Minerals;Encyclopedia of Dairy Sciences;2022

2. Comparison of different methods for determination of sodium chloride in cheese;Journal of Agricultural Sciences, Belgrade;2010

3. Potentiometric method for the determination of sodium in Spanish cheeses;Journal of Food Composition and Analysis;1991-06

4. Literaturverzeichnis;Analytische Methoden in der Biotechnologie;1991

5. Measurement of Sodium Chloride in Cheese by a Simple Sodium Ion Electrode Method;Journal of Dairy Science;1984-04

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