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Water in spices (marjoram, nutmeg, pepper)

AN-K-029

en

The water content of spices is determined according to Karl Fischer. To release the water from the cells, a high-frequency homogenizer has to be used.

The water content of spices is determined according to Karl Fischer. To release the water from the cells, a high-frequency homogenizer has to be used.

Download AN-K-029 (EN)

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Metrohm Vietnam Co., LTD

Park IX Building 08 Phan Dinh Giot Street, Ward Tan Son Hoa
700000 Ho Chi Minh City

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