Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues
The efficiency of two methods for extracting the fat content of foods prior to determining the chlorinated residues were compared: (a) automated Soxhlet at high temperature (SOXTEC® System HT) and (b) homogenization with petroleum ether at room temperature by the PAM technique (Pesticide Analytical...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1995-02-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/900 |