METHOD FOR DIFFERENTIATING BETWEEN VINEGAR PRODUCED BY FERMENTATION AND VINEGAR MADE FROM SYNTHETIC ACETIC-ACID BASED ON DETERMINATION OF SPECIFIC H-3 RADIOACTIVITY

被引：6

作者：

SCHMID, ER

FOGY, I

KENNDLER, E

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1978年 / 166卷 / 04期

关键词：

D O I：

10.1007/BF01126547

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：221 / 224

页数：4

共 11 条

[1] VOLATILE COMPONENTS IN VAPORS OF NATURAL AND DISTILLED VINEGARS
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SINGLETON, JA
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ETCHELLS, JL
[J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (02) : 172 - +
[2] BILLEK G, 1958, OSTERR CHEM Z, V59, P122
[3] EISENBRAND J, 1954, Z LEBENSM UNTERS FOR, V98, P196
[4] FROHOFER H, 1974, Z ANAL CHEM, V271, P203
[5] IDENTIFICATION OF VOLATILE COMPONENTS IN VINEGARS BY GAS CHROMATOGRAPHY MASS SPECTROMETRY
KAHN, JH
NICKOL, GB
CONNER, HA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 214 - &
[6] TRITIUM IN FOODS .1. APPARATUS FOR COMBUSTION OF FOODS AND INSTALLATION FOR WATER PURIFICATION TO PRODUCE WATER SAMPLES FOR DETERMINATION OF TRITIUM BY LIQUID SCINTILLATION SPECTROMETRY
MLINKO, S
DIEHL, JF
FISCHER, E
[J]. FRESENIUS ZEITSCHRIFT FUR ANALYTISCHE CHEMIE, 1972, 261 (03): : 203 - &
[7] SCHANDERL H, 1956, Z LEBENSM UNTERS FOR, V104, P26
[8] METHOD FOR DIFFERENTIATING BETWEEN VINEGAR PRODUCED BY FERMENTATION AND VINEGAR MADE FROM SYNTHETIC ACETIC-ACID BASED ON DETERMINATION OF C-13/C-12 ISOTOPE RATIO BY MASS-SPECTROMETRY
SCHMID, ER
FOGY, I
SCHWARZ, P
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1978, 166 (02): : 89 - 92
[9] CONTRIBUTION TO DISTINCTION OF BIOGENIC VINEGAR AND VINEGAR MADE FROM SYNTHETIC ACETIC-ACID BY DETERMINING SPECIFIC C-14-RADIOACTIVITY
SCHMID, ER
FOGY, I
KENNDLER, E
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1977, 163 (02): : 121 - 122
[10] SIMON H., 1968, Z LEBENSMITTEL UNTERS FORSCH, V136, P279, DOI 10.1007/BF01459320

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