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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


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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