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A SIMPLE METHOD FOR THE DETERMINATION OF CHOLESTEROL AND SOME PLANT STEROLS IN FISHERY-BASED FOOD PRODUCTS

✍ Scribed by M. I. P. KOVACS; W. E. ANDERSON; R. G. ACKMAN

Book ID
108803808
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
489 KB
Volume
44
Category
Article
ISSN
0022-1147

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However, there were significant correlations between the enthalpy involved and each of VAG maximum viscosity, breakdown, viscosity at 50 Β°C and set back (r = 0.53, P < 0.05; r = 0.49, P < 0.05; r = 0.62, P < 0.05; r = 0.65, P < 0.01, respectively). For RVA data, correlations were found only between