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- W4254768453 abstract "Methods for characterizing edible lipids, fats, and oils can be separated into two categories: those developed to analyze bulk oils and fats, and those focusing on analysis of foodstuffs and their lipid extracts. In evaluating foodstuffs, it is usually necessary to extract the lipids prior to analysis. In these cases, if sufficient quantities of lipids are available, methods developed for bulk fats and oils can be utilized." @default.
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- W4254768453 date "2010-01-01" @default.
- W4254768453 modified "2023-10-03" @default.
- W4254768453 title "Fat Characterization" @default.
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- W4254768453 doi "https://doi.org/10.1007/978-1-4419-1478-1_14" @default.
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