Determination of Total Fat in Foods and Feeds by the Caviezel Method, Based on a Gas Chromatographic Technique

Journal of AOAC International

Volumn 81, Issue 4, 1998, Pages 907-908

  Pendl, Roger ^a   Bauer, Marcel ^a   Caviezel, Rafael ^a   Schulthess, Peter ^a  

^a Buchi Labortechnik AG   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS;

ANIMAL FOOD; ARTICLE; CALIBRATION; FAT INTAKE; FOOD ANALYSIS; GAS CHROMATOGRAPHY; QUALITY CONTROL; REPRODUCIBILITY; STANDARD;

ANIMAL FEED; CALIBRATION; CHROMATOGRAPHY, GAS; DIETARY FATS; FOOD ANALYSIS; INDICATORS AND REAGENTS; QUALITY CONTROL; REFERENCE STANDARDS; REPRODUCIBILITY OF RESULTS;

EID: 0032111143     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.1093/jaoac/81.4.907     Document Type: Article

References (3)

1. Kolar, K. (1994) "Certificate, Meat Reference Material SMRI 94-1," Swedish Meat Research Institute, Kävlinge, Sweden
2. Gills, T.E. (1996) "Certificate of Analysis, SRM 1846, Infant Formula," National Institute of Standards & Technology, Gaithersburg, MD
3. Hollmann, P. (1993) "The Certification of the Mass Fractions of Major Components and Essential Elements in a Whole Milk Powder and a Lyophilized Pork Muscle Reference Material, CRM 380 & 384," Community Bureau of Reference, Brussels, Belgium