Thermoanalytical techniques applied to the analysis of an Italian soft cheese: a critical comparison with the official methods of analysis-Reference-Cited by-同舟云学术

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Thermoanalytical techniques applied to the analysis of an Italian soft cheese: a critical comparison with the official methods of analysis

Published:1989-06 Issue:2 Volume:144 Page:301-312
ISSN:0040-6031
Container-title:Thermochimica Acta
language:en
Short-container-title:Thermochimica Acta

Author:

Curini R.,D'ascenzo F.,Lucchetti M.C.,Wendlandt W.W.

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,Instrumentation

Reference2 articles.

1. CEE-COM (85) 603, 8 November 1985 and Gazzetta Ufficiale della Republica Italiana, Supplemento Ordinario 2-10-85 No. 88.

2. A role for water in cell structure

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2. Study of thermal degradation of aspartame and its products of conversion in sweetener using isothermal thermogravimetry and HPLC;Thermochimica Acta;2005-08

3. Differential scanning calorimetry applied to the storage at ultra low temperatures of olive and hop in vitro grown shoot-tips;Thermochimica Acta;2000-04

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