On determination of common salt in rye bread and white bread
1995
Kiis, A. (Estonian Agricultural Univ., Tartu (Estonia). Dairy Inst.) | Hobejaerv, M. | Seim, I. | Ilmoja, K. (Tartu Public Health Service, Tartu (Estonia))
The main purpose of the present study was to measure the content of sodium chloride in bread. The results of the study revealed that the content of sodium chloride in bakery products produced in Estonia is varying from 0,23-1,99 per cent
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书目信息
出版者
Estonian Agricultural University Publishers
其它主题
Cloruro sodico
语言
爱沙尼亚语
注释
Summary (En)
类型
Conference; Summary
来源
Proceedings and abstracts of the scientific-practical conference on the meat and dairy technology, Estonian Agricultural Univ., Tartu (Estonia). Meat Inst.; Estonian Agricultural Univ., Tartu (Estonia). Dairy Inst..- Tartu (Estonia): Estonian Agricultural University Publishers, 1995. p. 55-60
粮农组织大会
Conference on the 35th anniversary of the specialities of the meat and dairy technology in Estonian Agricultural University, Tartu (Estonia), 27 Oct 1995
1996-08-15
AGRIS AP