Comparison of Classical and Alternative Extraction Methods for the Quantitative Extraction of Fat from Plain Chocolate and the Subsequent Application to the Detection of Added Foreign Fats to plain Chocolate Formulations.

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Abstract not available

SIMONEAU Cathrine; NAUDIN C.; HANNAERT Philippe; ANKLAM Elke;

2001-03-22

JRC21308

https://publications.jrc.ec.europa.eu/repository/handle/JRC21308,

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