Free Access
| Issue |
Lait
Volume 49, Number 485-486, 1969
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|---|---|---|
| Page(s) | 246 - 249 | |
| DOI | https://doi.org/10.1051/lait:1969485-48612 | |
Lait 49 (1969) 246-249
DOI: 10.1051/lait:1969485-48612
Laboratoire Intercommunal de Bruxelles
(Reçu pour publication en décembre 1968.)
DOI: 10.1051/lait:1969485-48612
A propos de la méthode Schmid - Bondzynski - Ratslaff
Robert GILLETLaboratoire Intercommunal de Bruxelles
(Reçu pour publication en décembre 1968.)
Abstract - Comparison of the results of the Schimd - Bondzinsky - Ratslaff method with those of the " sand-method " for determination of fat in cheese.
The A. treats statistically the analytical numbers published, years ago, by Mr J. Pien and demonstrates that the two methods give slightly different mean results.
Nevertheless, the difference found is negligible in consideration of the precision of the analytical methods