A method for quantitatively isolating “hydrolysate lipids” from biological materials, and its use as a reference method for determining “fats” in foods
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Analyst, 1964,89, 122-131
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A method for quantitatively isolating “hydrolysate lipids” from biological materials, and its use as a reference method for determining “fats” in foods
J. J. Wren and P. P. Wojtczak, Analyst, 1964, 89, 122 DOI: 10.1039/AN9648900122
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