Comparison of methods for determining moisture content of citrus and eucalyptus Brazilian honeys by refractometry
- Author
- CANO, C. B1 ; FELSNER, M. L2 ; MATOS, J. R2 ; BRUNS, R. E3 ; WHATANABE, H. M4 ; ALMEIDA-MURADIAN, L. B5
[1] Instituto Adolfo Lutz, Seção de Bebidas, Av Dr. Arnaldo 355, 01246-902 São Paulo, SP, Brazil
[2] Universidade de São Paulo, Instituto de Química, Departamento de Química Fundamental, Av Prof. Lineu Prestes 748 bloco 8, 05508-900 São Paulo, SP, Brazil
[3] Universidade Estadual de Campinas, Instituto de Química, bloco H, CP; 6154, 13083-970 Campinas, SP, Brazil
[4] Instituto de Botânica, Seção de Dicotiledôneas, Av. Miguel Stefano 3687, 04301-002 São Paulo, SP, Brazil
[5] Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Av. Prof, Lineu Prestes 580 bloco 14, 05508-900 São Paulo, SP, Brazil - Source
Journal of food composition and analysis (Print). 2001, Vol 14, Num 1, pp 101-109 ; ref : 25 ref
- ISSN
- 0889-1575
- Scientific domain
- Food science technology
- Publisher
- Elsevier, New York, NY
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Etude comparative Miel Méthode analyse Plan factoriel Réfractométrie Teneur eau Plan expérience
- Keyword (en)
- Comparative study Honey Analysis method Factorial design Refractometry Water content Experimental design
- Keyword (es)
- Estudio comparativo Miel Método análisis Plan factorial Refractometría Dosis agua Plan experiencia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B11 Confectionery products and chocolate industries, honey
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1005136
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1006/jfca.2000.0951 
https://dx.doi.org/10.1006/jfca.2000.0951
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