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Author Somchit Niyomthai
Title
Alternative TitleLipids
ImprintBangkok : IFRPD, 1995
Call# IFRPD T950358

CALL # Volume Number Month Year Barcode Status
Available

JournalTraining course on food laboratory techniques for Vanuatu Officer
Abstract Procedures of 4 methodologies on determining fat content in foods are collected; Soxhlet extraction, acid hydrolysis, Roese-Gottlieb and Babcock. Acid hydrolysis method is used to analyze crude fat in flour, bread and baked cereal products not containing fruit. Roese-Gottlieb method is used for crude fat in milk products, Babcock method for fat in raw milk. Other chemical characteristic analysis procedure, acid value and peroxide value are included.
Descriptp82-90
SubjectLipid analysis
Lipid characteristic
Thailand
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