Measuring pH in food: theory and pitfalls

T.J. Verkleij; J.R. Hamoen

Measuring pH in food: theory and pitfalls

Food Technology

Research output: Non-textual form › Web publication/site › Professional

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 language	English
Publisher	Vakblad Voedingsindustrie
Media of output	Online
Publication status	Published - 8 Apr 2024

Access to Document

https://vakbladvoedingsindustrie.nl/en/article/measuring-ph-in-food-theory-and-pitfallsLicence: Publisher

1 Article

pH meten in voeding : theorie, valkuilen en aandachtspunten
Verkleij, T. & Harmoen, R., 2024, In: Voedingsindustrie : vakblad. 31, 3, p. 46-49
Research output: Contribution to journal › Article › Professional

Open Access

Cite this

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Measuring pH in food: theory and pitfalls

Abstract

Access to Document

Research output

pH meten in voeding : theorie, valkuilen en aandachtspunten

Cite this