Abstract
The most common uses of the principles of conductivity in the analysis of foods are in detectors for ion chromatography, high-performance liquid chromatography, gas chromatography, and capillary zone electrophoresis, Minor uses involve the detection of adulteration of liquids and occasionally the titration of weak acids and bases.
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© 1994 Chapman & Hall, Inc.
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Pomeranz, Y., Meloan, C.E. (1994). Conductivity. In: Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6998-5_14
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DOI: https://doi.org/10.1007/978-1-4615-6998-5_14
Publisher Name: Springer, Boston, MA
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