Analyses of Samples Made from Milk and from Yoghurt: Chemical, Physical, and Biologic Properties of Butter and Ghee1-Reference-Cited by-同舟云学术

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Analyses of Samples Made from Milk and from Yoghurt: Chemical, Physical, and Biologic Properties of Butter and Ghee1

Published:1969-09 Issue:3 Volume:55 Page:267-272
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

TANNOUS RAJA I.,MERAT AHMED

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference11 articles.

1. Chemical Analysis of Foods and Food Products. 3rd ed;JACOBS,1958

2. Official Methods of Analysis. 9th ed,1960

3. Methods of Biochemical Analysis. Vol. 8;GLICK,1960

4. Quantitative estimation of peak areas in gas-liquid chromatography;CARROL;Nature,1961

5. A new method for the direct determination of serum cholesterol;ZLATKIS;J. Lab. Clin. Med.,1953

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