Comparison of methylene chloride and chloroform for the extraction of fats from food products
Author:
Affiliation:
1. ; Division of Nutrition; Food and Drug Administration; 20204 Washington, DC
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference14 articles.
1. Evaluation of eight extraction methods and their effects upon total fat and gas liquid chromatographic fatty acid composition analyses of food products
2. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
3. Carcinogenicity of chloroform.
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