Method of gas-chromatographic measurement of the content of volatile organic substances in the composition of food products
The article considers the design of the device, the work of which is based on the principles of chromatography to identify the mobile phase of volatile organic compounds in food. The structure of the device allows to analyze the amount of volatile substances released by the test sample, and to compa...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2018-03-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/95 |