Author:
Barnett A. J. G.,Tawab G. A.
Abstract
An extraction method is described for determining the volatile fatty acids in cheese. The method, dependent upon Soxhlet extraction and micro-distillation, is speedy with regard to actual manual operation and gives results in accordance with those obtained by lengthier established methods.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
4 articles.
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