Preparation and characterization of control materials for the analysis of conjugated linoleic acid and trans-vaccenic acid in beef

Food Research International

Volumn 43, Issue 9, 2010, Pages 2253-2261

  Phillips, Katherine M ^a   Ruggio, David M ^a   Howe, Juliette C ^b   Leheska, Jennifer M ^c   Smith, Stephen B ^d   Engle, Terry ^e   Rasor, Amy S ^a   Conley, Nancy A ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

^c National Cattlemen's Beef Association   (United States)

^d TEXAS A AND M UNIVERSITY   (United States)

^e Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

BCR CRM 163; Beef; CLA; Conjugated linoleic acid; Control materials; Fatty acid analysis; Fatty acids; Food composition; Meat; Method validation; NIST SRM 1546; Quality control; Reference materials; Trans vaccenic acid

Indexed keywords

BCR CRM 163; BEEF; CLA; CONJUGATED LINOLEIC ACID; CONTROL MATERIALS; FOOD COMPOSITION; METHOD VALIDATIONS; NIST SRM 1546; REFERENCE MATERIAL; VACCENIC ACID;

ACIDS; ESTERS; FATTY ACIDS; LIQUID NITROGEN; MATERIALS; MEATS; POLYMER BLENDS; STANDARDS;

QUALITY CONTROL;

EID: 77957326018     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.06.012     Document Type: Article

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