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Prize for a method of detecting adulterations of butter


Publisher
Elsevier Science
Year
1877
Tongue
English
Weight
58 KB
Volume
103
Category
Article
ISSN
0016-0032

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## Abstract The suitability of dynamic headspace (DHS) method for isolating the volatile components of cocoa butter for subsequent GC analysis was evaluated. Volatile trapping followed by solvent or thermal desorption was performed with different adsorbent traps. DHS analysis by thermal desorption