Standardisierung der Extraktion von freien Fettsaeuren und Untersuchung der Probenstabilitaet.
1995
Imhof M. | Knecht P. | Bosset J.O.
This work describes and standardises the extraction of free fatty acids from milk and cream by a new rotating extractor developed by the authors. On the basis of simulation trials it is shown how damaged raw milk and cream samples differ depending on the storage time and temperature. Their free fatty acid content may thus vary between sampling and the extraction of the free fatty acids, which could explain many unreliable and unassessable results in practice.
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Эту запись предоставил Wolters Kluwer