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BS 770-4:1989 Methods for chemical analysis of cheese - Determination of chloride content

Description Printed version of this is available at library. To request, please e-mail to referencepk@usm.my and include a copy of this record in your e-mail. Abstract The standard specifies a method for determining the chloride content in cheese. Chloride, primarily present as sodium chloride (common salt), is an important parameter in cheese due to its influence on flavor, texture, and shelf life.

Contributor(s): NAAR - Data Entry Person Primary Item Type: British Standard Identifiers: ICS 67.100.30 Cheese ISBN 0580174409 Language: English Subject Keywords: Potentiometric methods; Reproducibility; Food products; Concentration (chemical); Food testing; Testing conditions; Chemical analysis and testing; Determination of content; Specimen preparation; Processed foods; Chlorides; Cheese; Dairy products First presented to the public: 6/7/2024 Original Publication Date: 8/31/1989 Previously Published By: British Standards Institution Place Of Publication: London, United Kingdom Citation: Extents: Number of Pages - 3 License Grantor / Date Granted:   / ( View License ) Date Deposited 2024-06-07 07:59:19.414 Submitter: Nurul Aini Abdul Rahman

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