Comparison of different methods for determination of sodium chloride in cheese
The content of NaCl (weight fraction of Cl-ions, in %) was analysed in different cheeses, which were bought in supermarkets, and made by domestic manufacturers. Sodium chloride in cheese samples was analysed after the extraction of chloride by nitric acid solution. Concentration of chloride ions...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Belgrade - Faculty of Agriculture, Belgrade
2010-01-01
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| Series: | Journal of Agricultural Sciences (Belgrade) |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-8109/2010/1450-81091001065R.pdf |