The oven-drying method for determination of water content in Brazil nut
The official methods adopted by different worldwide agencies for determination of water content of Brazil nut is the dissication in drying oven at 105 ºC during 3 or 24 hours and dissication until constant height of samples. However, applying these methods for Brazil nut, may result in inconsistent...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Uberlândia
2018-05-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/37726 |