Determination of fat in bakery products by three different techniques

Cereal Foods World

Volumn 41, Issue 7, 1996, Pages 620-622

  Ranhotra, G S ^b   Gelroth, J A ^b   Vetter, J L ^a  

^a American Institute of Baking   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030515143     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (3)

1. Vetter, J. L. Food Labeling: Requirements for FDA Regulated Products. American Institute of Baking, Manhattan, KS, 1995.
2. Association of Official Analytical Chemists. Official Methods of Analysis of AOAC International, 16th ed. The Association, Arlington, VA, 1995.
3. House, S. D., Larson, P. A., Johnson, R. R., DeVries, J. W., and Martin, D. L. Gas chromatographic determination of total fat extracted from food samples using hydrolysis in the presence of antioxidant. J. AOAC Int. 77:960, 1994.