Article contents
635. The estimation of the total volatile fatty acids in cheese
Published online by Cambridge University Press: 01 June 2009
Extract
An extraction method is described for determining the volatile fatty acids in cheese. The method, dependent upon Soxhlet extraction and micro-distillation, is speedy with regard to actual manual operation and gives results in accordance with those obtained by lengthier established methods.
- Type
- Original Articles
- Information
- Copyright
- Copyright © Proprietors of Journal of Dairy Research 1956
References
REFERENCES
- 3
- Cited by