Courlios-Salvi, L <br/><br/>
A refractometric method for the estimation of fat in cookies and bakery products.  [electronic resource] 

 -  Chemistry & industry  Apr 1967 
 - 544-5 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0009-3068 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Analysis<br/>Lipids--analysis