Determination of the Solid Fat Content i
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Precht, D. ;Frede, E.
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Article
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1994
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John Wiley and Sons
β 620 KB
Milk fat from 440 butter samples obtained from more than 20 Northern German milk collection areas was extracted and the solid fat content (SFC) determined at 7 temperatures between 0 and 30Β°C using nuclear magnetic resonance spectrometry. Further, all milk fats were analyzed gas chromatographically