EVALUATION OF METHODS FOR HUMIDITY AND SODIUM CHLORIDE DETERMINATION IN DRIED SALTED MEAT
Abstract
"Charque", a dried salted meat, is a very important food for the brasilian population. There is no definition of a rapid and reliable analytical determination for humidity and sodium chloride.TI1e conventional existing methods were evaluated. As conclusion were recomended the infra-red drying method for humidity and the MOHR method for sodium chloride.
Keywords
CHARQUE - DETERMINAÇÃO DE UMIDADE; CHARQUE - TEOR DE CLORETO DE SÓDIO. DRIED SALTED - DETERMINATION OF HUMIDITY; DRIED SALTED MEART - SODIUM CHORIDE CONTENT.
Full Text:
PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v9i1.14457
