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A Reliable Gas Chromatographic Method for the Determination of the Lower Free Fatty Acids in Cheese

Authors: J. F. Horwood and G. T. Lloyd

Abstract:

The paper reports the use of formic acid, both to liberate the free fatty acids from the salts obtained after distillation of the acids from cheese into alkali, and as a solvent for the quantitative GC determination of C2 to C8 free fatty acids on Chromosorb 101 with nitromethane or heptanoic adic as the internal standard.

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