Quantifying the fat: Different detection methods have conflicting results
date:Jan 10, 2013
Writing in Food Chemistry, a team of Korean scientists compared three methods used to determine fat class and content in bakery products the Folch method, the automated Soxhlet method, and the AOAC 996.06 method finding that they measured conflicting levels of fats in the same commercial samples.


►Read the full article

05/03 17:09