Jump to Main Content
Evaluation of sequential methods for the determination of butterfat fatty acid composition with emphasis on trans-18:1 acids. Application to the study of seasonal variations in French butters
- Wolff, R.L., Bayard, C.C., Fabien, R.J.
- Journal of the American Oil Chemists' Society 1995 v.72 no.12 pp. 1471-1483
- liquid chromatography, gas chromatography, milk fat, butter, fatty acids, isomers, trans fatty acids, fatty acid esters, chemical composition, seasonal variation, fractionation, extraction, quantitative analysis, thin layer chromatography, France