标准化
糖
工作(物理)
会话(web分析)
计算机科学
数学
化学
工程类
食品科学
机械工程
万维网
操作系统
作者
Puke Hanjo,Christiane Lakenbrink
出处
期刊:Zuckerindustrie
[Verlag Dr. Albert Bartens KG]
日期:2013-01-01
卷期号:: 153-158
摘要
The article summarizes the discussions in ICUMSA during the past 15 years on methods for determining the colour of sugar in solution. The 28th Session of ICUMSA, held in Cambrigde (UK) in 2012, successfully closed the long-lasting work on standardization of methods for this most important quality parameter for sugar. The Official Reference Method GS9/1/2/3-8 fixes the solution pH to 7.0. Studies of colour determination at pH = 6.4 did not improve the precision of the measurement.
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