Moisture Determination of Meat Comparing Automated Thermogravimetric and Air Oven Loss-on-Drying Techniques Jenifer Laurin1, Gabriela Schmidt2, Michael Jakob2, Lloyd Allen1| LECO Corporation, Saint Joseph, Michigan, USA1; LECO European Applications and Technology Center, Berlin, Germany2 Reference Methods • AOAC Official Method…
Klíčová slova
constancy, boneless, chicken, moisture, salmon, crucible, beef, meat, ambient, aoac, aluminum, ventilation, none, thigh, time