Enzymatic analysis as an advanced method for quality control of food products and raw food materials

被引：0
|
作者：
Kolesnov, AY [1 ]
机构：
[1] Moscow State Univ Food Ind, Moscow, Russia
来源：
INDUSTRIAL LABORATORY | 1999年 / 65卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TH7 [仪器、仪表];
学科分类号：
0804 ; 080401 ; 081102 ;
摘要：
A new method currently in use in the food industry for quality control of raw materials and finished products is described. The method is recommended by the recent State Standards (GOST R) on enzymatic methods for certification, in particular, quantitative compositional identification and adulteration control of food products and raw food materials.
引用
收藏
页码：135 / 139
页数：5
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