Comparison of various methods for the extraction of total lipids, fatty acids, cholesterol, and other sterols from food products. [electronic resource]

By: Contributor(s): Producer: 19770331Description: 81-3 p. digitalISSN:
  • 0003-021X
Subject(s): Online resources: In: Journal of the American Oil Chemists' Society vol. 54
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Publication Type: Comparative Study; Journal Article

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