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- W3007219896 abstract "Abstract The bakery product sample is steam distilled, 10 ml distillate is evaporated, and the residue is dissolved in 1 ml dilute HCl. The propionate level is measured by gas-solid chromatography, using a Porapak Q column with a flame ionization detector and butyric acid as the internal standard. Recoveries of 5–30 mg propionic acid added to saltine crackers ranged from 97 to 102%. The method was checked by independent analyses and recoveries of 101 and 102% propionate were obtained." @default.
- W3007219896 created "2020-03-06" @default.
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- W3007219896 date "1973-11-01" @default.
- W3007219896 modified "2023-09-23" @default.
- W3007219896 title "Gas-Solid Chromatographic Determination of Propionates in Bakery Products" @default.
- W3007219896 doi "https://doi.org/10.1093/jaoac/56.6.1415" @default.
- W3007219896 hasPublicationYear "1973" @default.
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