The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to di!erent geographical growing regions and breeding lines as well as other vegetable fats used in confectionery manufacturing (cocoa butter equivalents,
Determination of Tetrachloroethylene in Cocoa Butter
β Scribed by Szelag, Halina ;Makuch, Bogumila ;Zwierzykowski, W.
- Publisher
- John Wiley and Sons
- Year
- 1992
- Weight
- 306 KB
- Volume
- 94
- Category
- Article
- ISSN
- 0931-5985
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