Quantitative gas chromatographic analysis of synthetic dairy culture flavors
The development of synthetic culture flavors for use in dairy products such as sour cream, cottage cheese, butter, and buttermilk has created the need for a rapid quantitative analysis for the synthetic flavor concentrates. An internal standard gas chromatographic method has been developed which is...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27012 |