Measuring pH in food: theory and pitfalls

T.J. Verkleij, J.R. Hamoen

Research output: Non-textual formWeb publication/siteProfessional

Abstract

The pH value is one of the units of measurement used to characterize a food product. Usually, this value is considered simple to measure and is added to the list of analyses to be performed. However, don't be misled: this can be costly!
Original languageEnglish
PublisherVakblad Voedingsindustrie
Media of outputOnline
Publication statusPublished - 8 Apr 2024

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