摘要
糕点的过氧化值是其重要的卫生指标 ,每年都有大量的样品需要检测 ,本文介绍了糕点的过氧化值的测定过程中 ,在样品处理、滴定过程和试液要求等等方面应该注意的事项 。
Peroxide value is an important hygienic index of pastry, cake and biscuit, while huge volume of samples are tested every year. To ensure the accuracy of the test result, this article introduced some key points for attention when testing the peroxide value of pastry, cake and biscuit, in terms of sample preparing, titration and reagent.
出处
《中国测试技术》
2004年第5期79-80,共2页
CHINA MEASUREMENT & TESTING TECHNOLOGY
