Comparison of classical and alternative extraction methods for the quantitative extraction of fat from plain chocolate and the subsequent application to the detection of added foreign fats to plain chocolate formulations

Author:

Simoneau C,Naudin C,Hannaert P,Anklam E

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. Development of a supercritical fluid extraction method for determination of lipid classes and total fat in meats and its comparison with conventional methods;Berg;Journal of Chromatography A,1997

4. Lipid and hardness characteristics of cocoa butters from different geographic origins;Chaiseri;Journal of the American Oil Chemical Society,1989

5. Comparison of extraction techniques, including supercritical fluid, high-pressure solvent, and Soxhlet, for organophosphorus hydraulic fluids from soil;David;Analytical Chemistry,1996

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