HPLC determination of the cholesterol content of egg noodles as an indicator of egg solids
- 1 September 1985
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 33 (5) , 820-822
- https://doi.org/10.1021/jf00065a014
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- High Pressure Liquid Chromatographic Determination of Cholesterol in FoodsJournal of AOAC INTERNATIONAL, 1981
- Determination of free, total, and esterified cholesterol by high-performance liquid chromatographyJournal of Chromatography B: Biomedical Sciences and Applications, 1979
- Comparison of various methods for the extraction of total lipids, fatty acids, cholesterol, and other sterols from food productsJournal of Oil & Fat Industries, 1977