Abstract Preview

The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.


General information

  • Status :  Published
    Publication date : 1973-04
  • Edition : 1
    Number of pages : 2
  • :
    ISO/TC 34/SC 6
    Meat, poultry, fish, eggs and their products
  • 67.120.10
    Meat and meat products

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