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Simultaneous determination of fat and protein content of some cheese by spectrophotometry


Proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983: 137-142
Simultaneous determination of fat and protein content of some cheese by spectrophotometry
Simultaneous estimation of fat and protein in milk products was done on a solution prepared by mixing 0.5 g cheese with 10 ml formic acid at 60 degrees C then adding n-propanol 10 ml and ethanol 10 ml and diluting 1 ml of this solution with ethanol 9 ml.


Accession: 001684479



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