DETERMINATION OF FATTY-ACIDS IN BUTTER FAT USING TEMPERATURE-PROGRAMMED GAS-CHROMATOGRAPHY OF THE BUTYL ESTERS

被引：38

作者：

IVERSON, JL

SHEPPARD, AJ

机构：

来源：

FOOD CHEMISTRY | 1986年 / 21卷 / 03期

关键词：

D O I：

10.1016/0308-8146(86)90020-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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页码：223 / 234

页数：12

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