Determination of fatty acids in butter fat using temperature-programmed gas chromatography of the butyl esters

Author:

Iverson John L.,Sheppard Alan J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Isoprenoid fatty acids in the human diet: Distinctive geographic features in butterfats and importance in margarines based on marine oils;Ackman;Can. Inst. Food Sci. Technol. J.,1973

2. Official methods of analysis;AOAC,1984

3. Stepwise purification of fatty acids: Compared fractional crystallization with urea or from acetone solutions of palmitic, heptadecenoic, and oleic acids;Aurousseau;J. Am. Oil Chem. Soc.,1980

4. Minor constituents of human milk. IV: Analysis of the branched chain fatty acids;Egge;Chem. Phys. Lipids,1972

5. IUPAC gas chromatographic method for determination of fatty acid composition: Collaborative study;Firestone;J. Assoc. Off. Anal. Chem.,1979

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