Issue 1103, 1968
From the journal:

Analyst

A critical evaluation of the A.O.A.C. method for the determination of milk protein in milk chocolate when applied to crumb chocolate

R. J. Motz  

Abstract

Comparatively small differences in manufacturing temperatures of chocolate crumb may lead to unreliable results when using the A.O.A.C. method for the determination of milk protein in crumb chocolate.

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Article information

DOI
https://doi.org/10.1039/AN9689300116
Article type
Paper

Analyst, 1968,93, 116-117

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A critical evaluation of the A.O.A.C. method for the determination of milk protein in milk chocolate when applied to crumb chocolate

R. J. Motz, Analyst, 1968, 93, 116 DOI: 10.1039/AN9689300116

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