Is suitable for all kinds of whey cheese. The principle of determination consists in extracting the whey cheese with warm water, precipitating the fat and proteins, filtering and reducing the nitrate in a portion of the filtrate to nitrite by means of copperized cadmium. The apparatus for nitrate reduction is shown in a figure.
Текущий статус : WithdrawnДата публикации : 1988-08
Версия : 2Число страниц : 6
Технический комитет:Milk and milk products