CEM 微波水分/固型物测定、核磁脂肪测定、微波干燥论文索引

RF001 Automated Methods for Determination of Fat and Moisture in Meat and Poultry Products
肉类、禽类产品中水分和脂肪含量的测量方法


RF002 Moisture in Meat and Poultry Products - Rapid Microwave Drying Method First Action 1985

（AOAC Approval）. Final Action-l991 AOAC.
肉类、禽类产品水分测定的AOAC方法——微波快速干燥


RF003 Food Chemistry Sample Preparation - USDA FSIC Chemical Laboratory Guidebook
食品化学样品的制备——USDA FSIC化学实验室指南


RF004 Subcellular Distribution of Cholesterol within Muscle and Andipose Tissue of Beef Loin Steaks
胆固醇在牛肌肉和脂肪组织中的亚细胞分布


RF005 Properties of Low-Fat Frankfurters Containing Monounsaturated and Omega-3 Polyunsaturated Oils
低脂法兰克福香肠中单不饱和脂肪酸和ω-3多不饱和脂肪酸的性质


RF006 An Evaluation and Comparison of the CEM Meat Analysis System with Official Standard Methods for

the Determination of Moisture and Fat in Meat and Meat Products
CEM肉类分析系统和肉类产品水分脂肪*标准的对比


RF007 FASY SSF-Report #B-454 by TorLarsen, Sildolji-oG Sildemelindustriens Forskningsinstitutt.

CEM Instrument for Measuring Fat and Total Solids in Fish.
FASY SSF-报告#B-454：CEM仪器测量鱼制品的总固和脂肪含量


RF008 Evaluation of Rapid Fat Determination in Meats Using the CEM Automated Analyzer - Neil Mann,

Andrew Sinclair, Max Watson and Kerin O'Dea - Department of Human Nutrition, Deakin University, Geelonq Victoria.
采用CEM全自动分析系统快速测量肉制品的脂肪含量



如您对哪篇文章感兴趣，请留下您的，http://www.analyx.com.cn/consultations/?classid =16我们会邮寄给您。有关详情请浏览培安公司的www.analyx.com.cn,电子邮件：sales@analyx.com.cn, ： 。