RF001 Automated Methods for Determination of Fat and Moisture in Meat and Poultry Products
肉類、禽類產(chǎn)品中水分和脂肪含量的測量方法


RF002 Moisture in Meat and Poultry Products - Rapid Microwave Drying Method First Action 1985

（AOAC Approval）. Final Action-l991 AOAC.
肉類、禽類產(chǎn)品水分測定的AOAC方法——微波快速干燥


RF003 Food Chemistry Sample Preparation - USDA FSIC Chemical Laboratory Guidebook
食品化學樣品的制備——USDA FSIC化學實驗室指南


RF004 Subcellular Distribution of Cholesterol within Muscle and Andipose Tissue of Beef Loin Steaks
膽固醇在牛肌肉和脂肪組織中的亞細胞分布


RF005 Properties of Low-Fat Frankfurters Containing Monounsaturated and Omega-3 Polyunsaturated Oils
低脂法蘭克福香腸中單不飽和脂肪酸和ω-3多不飽和脂肪酸的性質(zhì)


RF006 An Evaluation and Comparison of the CEM Meat Analysis System with Official Standard Methods for

the Determination of Moisture and Fat in Meat and Meat Products
CEM肉類分析系統(tǒng)和肉類產(chǎn)品水分脂肪*標準的對比


RF007 FASY SSF-Report #B-454 by TorLarsen, Sildolji-oG Sildemelindustriens Forskningsinstitutt.

CEM Instrument for Measuring Fat and Total Solids in Fish.
FASY SSF-報告#B-454：CEM儀器測量魚制品的總固和脂肪含量


RF008 Evaluation of Rapid Fat Determination in Meats Using the CEM Automated Analyzer - Neil Mann,

Andrew Sinclair, Max Watson and Kerin O'Dea - Department of Human Nutrition, Deakin University, Geelonq Victoria.
采用CEM全自動分析系統(tǒng)快速測量肉制品的脂肪含量



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