Is applicable to all types of caseins and caseinates. The principle consists in drying a test portion at 102 +/- 1 degree centigrade and weighing to determine the loss of mass which is expressed as a percentage by mass.
Текущий статус : WithdrawnДата публикации : 1978-11
Версия : 1Число страниц : 2
Технический комитет:Milk and milk products