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MAGDALENA FERNANDEZ MARQUEZ BELEN GARCIA-VILLANOVA RUIZ MA. DOLORES RUIZ-LOPEZ 《International Journal of Food Science & Technology》1995,30(3):307-310
Microwave-oven and air-oven methods were compared in the determination of total solids in various dairy products (plain yogurt, flavoured yogurt, soft cheese, aged cheese and butter). the microwave-oven method considerably reduced drying time. For the cheeses and butter the drying times were 10 and 20 min respectively. Precision levels were not satisfactory in the case of yogurts. 相似文献
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