茶の水分測定法の改良
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概要
- 論文の詳細を見る
The drying method in air oven at 120°C for onehour was recommended as an improved determination method of the moisture content without grinding of the tea.<BR>The values determined by this method agreed with those by the standard method determined at 110°C for 5 hr. By this method, the tea moisture was determined more quickly than the standard method.
- 日本茶業技術協会の論文