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Triglyceride characterization of different mexican cheeses by high temperature capillary gas chromatography (HT-CGC)

✍ Scribed by Peña, Araceli ;Nevárez, Laura ;Labastida, Carmen ;Capella, Santiago

Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
258 KB
Volume
20
Category
Article
ISSN
0935-6304

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✦ Synopsis

High temperature-capillar y gas chromatography Lipid analysis in cheese Milk fat analysis Triglycerides in cheese samples

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