Identification of cocoa butter equivalents added to cocoa...

European Food Research and Technology 1999 / 03 Vol. 208; Iss. 3

Identification of cocoa butter equivalents added to cocoa butter by fatty acid composition of the triacylglycerol sub-fractions separated by Ag+-HPLC – II –

A. Neri, M. S. Simonetti, L. Cossignani, P. Damiani
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Volume:
208
Language:
english
Pages:
5
DOI:
10.1007/s002170050402
Date:
March, 1999
File:
PDF, 65 KB
english, 1999
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