A method for quantitatively isolating “hydrolysate lipids” from biological materials, and its use as a reference method for determining “fats” in foods
- 1 January 1964
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in The Analyst
- Vol. 89 (1055) , 122-131
- https://doi.org/10.1039/an9648900122
Abstract
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