Comparison and validation of 2 analytical methods for the determination of free fatty acids in dairy products by gas chromatography with flame ionization detection

Author:

Mannion David T.,Furey Ambrose,Kilcawley Kieran N.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference27 articles.

1. Effect of high-pressure-processing on lipolysis and volatile compounds of brie cheese during ripening and refrigerated storage;Calzada;Int. Dairy J.,2014

2. Determination of free fatty acids in cheese: Comparison of two analytical methods;Chavarri;J. Dairy Res.,1997

3. Preparation of ester derivatives of fatty acids for chromatographic analysis;Christie,1993

4. Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis;De Jong;J. High Resolut. Chromatogr.,1990

5. Sample preparation before capillary gas-chromatographic estimation of free fatty acids in fermented dairy products;De Jong;Neth. Milk Dairy J.,1994

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