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dc.contributor.authorSIMONEAU Cathrineen_GB
dc.contributor.authorNAUDIN C.en_GB
dc.contributor.authorHANNAERT Philippeen_GB
dc.contributor.authorANKLAM Elkeen_GB
dc.date.accessioned2010-02-25T15:42:33Z-
dc.date.available2001-03-22en_GB
dc.date.available2010-02-25T15:42:33Z-
dc.date.issued2001en_GB
dc.date.submitted2001-02-19en_GB
dc.identifier.citationFood Research International vol. 33 p. 733-741en_GB
dc.identifier.urihttp://publications.jrc.ec.europa.eu/repository/handle/JRC21308-
dc.description.abstractAbstract not availableen_GB
dc.description.sponsorshipJRC.I-Institute for Health and Consumer Protection (Ispra)en_GB
dc.format.mediumPrinteden_GB
dc.languageENGen_GB
dc.relation.ispartofseriesJRC21308en_GB
dc.titleComparison 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.en_GB
dc.typeArticles in periodicals and booksen_GB
JRC Directorate:Institute for Health and Consumer Protection Historical Collection

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