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- W46751302 abstract "Abstract Fatty acid residues higher in weight and of different composition than those obtained by the official AOAC method, 17.011(b), are obtained when the following 2 changes are made in this method for the determination of fat in dried egg yolk: (1) the replacement of the recommended HCl (4 + 1) solution by HCl (1 + 1) solution and (2) a mild boiling of the sample-HCl mixture for 20 min instead of heating in a boiling water bath for 30 min. Each yolk fat determination was followed by a GLC fatty acid analysis." @default.
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- W46751302 date "1971-05-01" @default.
- W46751302 modified "2023-09-27" @default.
- W46751302 title "Modification of the Official AOAC Method for Fat Content Determination of Dried Egg Yolk" @default.
- W46751302 doi "https://doi.org/10.1093/jaoac/54.3.545" @default.
- W46751302 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/5170730" @default.
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