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Abstract

Various analytical methods are used for the determination and quantification of triglycerides in milk fat. This paper reviews the latest developments (1990-1994) in analysing triacylglycerols in milk fat with the emphasis on the use of chromatographic methods. The different approaches for the detection of adulteration of milk fat are compared.

Additional information

Authors: LIPP M, JRC Ispra (IT)
Bibliographic Reference: Article: Food Chemistry, Vol. 54 (1995) pp. 213-221
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