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dc.contributor.authorFloßdorf, Josef
dc.contributor.authorWansheng, Yang
dc.date.accessioned2023-10-11T08:58:12Z
dc.date.available2023-10-11T08:58:12Z
dc.date.issued1989
dc.date.submitted2023-10-11
dc.identifier.citationEnzyme in der Lebensmitteltechnologie, 1989, 277 - 280en_US
dc.identifier.isbn3-527-27877-X
dc.identifier.issn0930-4320
dc.identifier.urihttp://hdl.handle.net/10033/623504
dc.description.abstractTitrimetric acid determination by Flow-Injection Analysis (FIA) is known since 1977, but up till now it has seldom been used in food analysis. Taking wines and fruit juices as examples, it will be shown that FIA acid titration is a simple but rapid and reliable method to determine the total acid content of beverages generally. Agreement with the reference method is better than + 2%. Up to 30 estimations per hour are possible with each 100 to 150 1 sample volume.en_US
dc.language.isodeen_US
dc.publisherGBF - Gesellschaft für Biotechnologische Forschungen_US
dc.relation.ispartofseriesGBF Monographien, Band 11en_US
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.titleBESTIMMUNG DER GESAMTSÄURE IN WEINEN UND FRUCHTSÄFTEN MITTELS FLIESS-INJEKTIONS-ANALYSEen_US
dc.typeBook chapteren_US
dc.typeconference paperen_US
dc.contributor.departmentGesellschaft für Biotechnologische Forschung mbH, Mascheroder Weg 1 3300 Braunschweigen_US
dc.identifier.journalEnzyme in der Lebensmitteltechnologie, 2. Symposium, 1988en_US
refterms.dateFOA2023-10-11T08:58:14Z


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