Comparison of a New Total Fat Quantification Method in Cheese Using Microwave Assisted Extraction (Mae) and Soxhlet

AuthID
 P-00N-YJ3
5
Author(s)
Lourenço, JG
·
Rocha, P
·
Ettlin, D
·
Rodilla, JM
Tipo de Documento
Article
Year published
2017
Publicado
in Brazilian Journal of Analytical Chemistry, ISSN: 2179-3425
Volume: 4, Número: 17, Páginas: 10-15
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-85046284692
Source Identifiers
ISSN: 2179-3425
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