Comparison of classical and alternative extraction methods for the quantitative extraction of fat from plain chocolate and the subsequent application to the detection of added foreign fats to plain chocolate formulations

• Autores: C. Simoneau
• Localización: Food research international, ISSN 0963-9969, Vol. 33, Nº. 9, 2000, págs. 733-741
• Idioma: inglés
• Texto completo no disponible (Saber más ...)