EVALUATION OF METHODS FOR HUMIDITY AND SODIUM CHLORIDE DETERMINATION IN DRIED SALTED MEAT

Authors

  • LIDIA MARIA BASSO Universidade Federal de Fluminense
  • CLÁUDIA MARIA DE LIMA COELHO

DOI:

https://doi.org/10.5380/cep.v9i1.14457

Keywords:

CHARQUE - DETERMINAÇÃO DE UMIDADE, CHARQUE - TEOR DE CLORETO DE SÓDIO. DRIED SALTED - DETERMINATION OF HUMIDITY, DRIED SALTED MEART - SODIUM CHORIDE CONTENT.

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.

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How to Cite

BASSO, L. M., & DE LIMA COELHO, C. M. (1991). EVALUATION OF METHODS FOR HUMIDITY AND SODIUM CHLORIDE DETERMINATION IN DRIED SALTED MEAT. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 9(1). https://doi.org/10.5380/cep.v9i1.14457

Issue

Vol. 9 No. 1 (1991)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.