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...

Full description

Bibliographic Details
Main Authors: Rajković Miloš B., Sredović Ivana D., Miloradović Zorana N.
Format: Article
Language:English
Published: University of Belgrade - Faculty of Agriculture, Belgrade 2010-01-01
Series:Journal of Agricultural Sciences (Belgrade)
Subjects:
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-8109/2010/1450-81091001065R.pdf

Similar Items