共 50 条
- [1] COLLABORATIVE STUDY OF AN ELECTROMETRIC METHOD FOR DETERMINATION OF PH OF CACAO PRODUCTSJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1970, 53 (03): : 474 - &IVERSON, JL
- [2] AUTOMATED METHODS FOR DETERMINATION OF FAT AND MOISTURE IN MEAT AND POULTRY PRODUCTS - COLLABORATIVE STUDYJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1985, 68 (05): : 876 - 880BOSTIAN, MLFISH, DLWEBB, NBAREY, JJ
- [3] COLLABORATIVE STUDY OF A JOINT AOAC-OICC METHOD FOR DETERMINATION OF ASH IN CACAO PRODUCTSJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1972, 55 (05): : 1027 - &IVERSON, JL
- [4] REPORT ON FAT IN CACAO PRODUCTSJOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1948, 31 (02): : 188 - 188STONE, CB
- [6] COLLABORATIVE STUDY OF 3 METHODS FOR DETERMINATION OF AFLATOXIN IN PEANUTS AND PEANUT PRODUCTSJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1970, 53 (01): : 104 - &WALTKING, AE
- [7] COLLABORATIVE STUDY OF RAPID FAT DETERMINATION IN MEAT AND MEAT PRODUCTS BY MODIFICATION OF AOAC METHODJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1973, 56 (05): : 1140 - 1143PETTINAT.JDSWIFT, CECOHEN, EH
- [8] COLLABORATIVE STUDY OF 2 NEW METHODS FOR DETERMINATION OF PHOSPHORUS IN FRUITS AND FRUIT PRODUCTSJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1970, 53 (03): : 575 - &ESTRIN, BBOLAND, FE
- [9] Comparison of Babcock and ether extraction methods for determination of fat content of cream: Collaborative studyJOURNAL OF AOAC INTERNATIONAL, 1996, 79 (04) : 907 - 916Lynch, JMBarbano, DMFleming, JR
- [10] Comparison of fat determination methods depending on fat definition in bakery productsLWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 63 (02) : 972 - 977Shin, Jae-MinPark, Seung-Kook