FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (2): 41-43.
Previous Articles Next Articles
LI Hai-Xia, HAN Guo-Hua
Online:
Published:
Abstract: Content of potassium ion in the Kappa - Carrageenan directly influence on condensation point the strength and diffusion water of Carrageenan gel. The method of Ion - selective electrode companied with special solution can avoid effectively interfereing when measurting and exacttly measure content of potassium ion in the Kappa - Carrageenan rapaidly.
Key words: Kappa - Carrgeenan Ion - selective electrode method of analyse potassium ion
LI Hai-Xia, HAN Guo-Hua. [J]. FOOD SCIENCE, 1998, 19(2): 41-43.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y1998/V19/I2/41