CEM 微波水分/固型物测定核磁脂肪测定微波干燥论文索

RF001 Automated Methods for Determination of Fat and Moisture in Meat and Poultry Products
肉类禽类产品中水分和脂肪含量的测量方法

RF002 Moisture in Meat and Poultry Products - Rapid Microwave Drying Method First Action 1985 (AOAC Approval). Final Action-l991 AOAC.
肉类禽类产品水分测定的AOAC方法微波快速干燥

RF003 Food Chemistry Sample Preparation - USDA FSIC Chemical Laboratory Guidebook
食品化学样品的制备USDA FSIC化学实验室指南

RF004 Subcellular Distribution of Cholesterol within Muscle and Andipose Tissue of Beef Loin Steaks
胆固醇在牛肌肉和脂肪组织中的亚细胞分布

RF005 Properties of Low-Fat Frankfurters Containing Monounsaturated and Omega-3 Polyunsaturated Oils
低脂法兰克福香肠中单不饱和脂肪酸和-3多不饱和脂肪酸的性质

RF006 An Evaluation and Comparison of the CEM Meat Analysis System with Official Standard Methods for the Determination of Moisture and Fat in Meat and Meat Products
CEM肉类分析系统和肉类产品水分脂肪官方标准的对比

RF007 FASY SSF-Report #B-454 by TorLarsen, Sildol极-oG Sildemelindustriens Forskningsinstitutt. CEM Instrument for Measuring Fat and Total Solids in Fish.
FASY SSF-报告#B-454：CEM仪器测量鱼制品的总固和脂肪含量

RF008 Evaluation of Rapid Fat Determination in Meats Using the CEM Automated Analyzer - Neil Mann, Andrew Sinclair, Max Watson and Kerin O'Dea - Department of Human Nutrition, Deakin University, Geelonq Victoria.
采用CEM全自动分析系统快速测量肉制品的脂肪含量


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