An accurate and rapid method for the direct determination of fat in butter, butter-margarine blends and milkfat spreads-Reference-Cited by-同舟云学术

An accurate and rapid method for the direct determination of fat in butter, butter-margarine blends and milkfat spreads

Published:1999-10 Issue:10 Volume:9 Page:675-682
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Evers Jaap M,Crawford Robert A,Wightman Leah M,Beutick Gijsbert J,Contarini Giovanna,Farrington Derek S

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference11 articles.

1. AOAC International (1995). Method 938.06A. Official Methods of Analysis of AOAC International (16th ed.). Arlington, Virginia: AOAC International.

2. Evers, J. M., (1999). Determination of fat in butter—A review. IDF Bulletin No. 340, Brussels: International Dairy Federation.

3. Comparison of routine and reference methods for the determination of moisture, solids-not-fat and fat in butter—A pilot collaborative study;Evers;International Dairy Journal,1997

4. IDF (1977). International Standard 80. Butter—Determination of water, solids-non-fat and fat contents on the same test portion. Brussels: International Dairy Federation.

5. IDF (1987). International Standard 16C. Cream. Determination of fat content (Röse Gottlieb reference method). Brussels: International Dairy Federation.

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