AN-K-029
Water in spices (marjoram, nutmeg, pepper)
Resumo
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.
AN-K-029
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.
