Author:
Evers Jaap M,Crawford Robert A
Subject
Applied Microbiology and Biotechnology,Food Science
Reference6 articles.
1. Direct determination of the total fat content of butter and edible oil emulsions—an international collaborative study;Evers;International Dairy Journal,2000
2. An accurate and rapid method for the direct determination of fat in butter, butter-margarine blends and milkfat spreads;Evers;International Dairy Journal,1999
3. A precise method to measure the total fat content of spreadable fats;Evers;International Dairy Journal,2000
4. ISO (1994). International Standard 5725. Accuracy (trueness and precision) of measurement methods and results—Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method. Geneva: International Standards Organisation.
5. Molkentin, J., Coors, U., Evers, J., & Miebs, A. (2001). Comparison of two methods for the direct determination of fat in butter, blended spreads, and margarine. European Journal of Lipid Science and Technology, in press.
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2 articles.
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