Analysis of Fats and Fat-Soluble Components in Foods Using Supercritical Fluid Extraction and Chromatographic Techniques
The purpose of this study was to develop experimental procedures for the extraction of fats from common foods using SFE and to determine by chromatographic techniques the fat-soluble components that are extracted with the fats. In this study various food samples were examined including french fries...
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| Format: | Others |
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TopSCHOLAR®
1999
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| Online Access: | http://digitalcommons.wku.edu/theses/738 http://digitalcommons.wku.edu/cgi/viewcontent.cgi?article=1741&context=theses |