共 8 条
- [1] STUDY ON SOURNESS OF FOOD AND ITS ELECTROCHEMICAL MEASUREMENT .3. CELL DESIGN FOR MEASUREMENT OF ORGANIC-ACID CONTENT JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1977, 24 (05): : 221 - 225
- [2] STUDY ON SOURNESS OF FOOD AND ITS ELECTROCHEMICAL MEASUREMENT .6. APPLICATION OF ORGANIC WEAK BASE (IMIDAZOLE, 2-AMINOPYRIDINE) AQUEOUS-SOLUTION SYSTEM FOR ELECTROCHEMICAL MEASUREMENT OF ORGANIC-ACID CONTENT JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1980, 27 (04): : 179 - 182
- [3] ELECTROCHEMICAL MEASUREMENT OF ORGANIC-ACID AND SALT CONTENT IN FOOD JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1981, 28 (11): : 608 - 613
- [4] STUDY ON SOURNESS OF FOOD AND ITS ELECTROCHEMICAL MEASUREMENT .5. ELECTROCHEMICAL MEASUREMENT OF SALT AND ACETIC-ACID CONTENT IN MAYONNAISE JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1979, 26 (09): : 383 - 390
- [5] STUDY ON THE SOURNESS OF FOOD AND ITS ELECTROCHEMICAL MEASUREMENT .7. CONDUCTOMETRIC FLOW-INJECTION ANALYSIS OF THE ORGANIC-ACID CONTENT IN CITRUS-FRUITS AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (09): : 2211 - 2215
- [6] STUDY ON ELECTROCHEMICAL MEASUREMENT OF SUGAR CONTENT OF FOOD .4. EFFECT OF MILK SOLIDS ON THE CONDUCTIVITY OF COWS MILK STRONG ELECTROLYTE SYSTEM JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1984, 31 (12): : 790 - 794
- [7] STUDY ON ELECTROCHEMICAL MEASUREMENT OF SUGAR CONTENT OF FOOD .8. CONDUCTOMETRIC MEASUREMENT OF SUGAR CONTENT OF FOOD WITH FLOW-INJECTION ANALYSIS SYSTEM JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (12): : 916 - 919
- [8] FLOW-INJECTION ANALYSIS SYSTEM FOR CONDUCTOMETRIC MEASUREMENT OF SUGAR CONTENT - STUDY ON ELECTROCHEMICAL MEASUREMENT OF SUGAR CONTENT OF FOOD, .7. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (08): : 576 - 581