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Original Articles

The Use Of Hplc To Separate Triglycerides In Confectionery Fats Using Ultra Violet Detection

Pages 2625-2640 | Published online: 19 Dec 2006

References

  • Kimmey , K. L. and Perkins , E. G. 1984 . Confectionery fat analysis with high performance Liquid chromatography . J. Am. Oil. Chem. Soc. , 61 : 1209
  • Petersson , B. , Podlaha , O. and Toregard , B. 1981 . HPLC separation of natural oil triglycerides into fractions with the same carbon number and numbers of double bonds . J. Am. Oil. Chem. Soc. , 58 : 1005
  • Perrin , J. L. and Naudet , M. 1983 . Identification et dosage des triglycerides des corps gras naturels par CLHP . Rev. Franc. Corps Gras , 30 : 279
  • Podlaha , O. , Toregard , B. and Puschal , B. 1984 . TG - Type Composition of 28 cocoa butters and correlation between some of the TG type components . Lebensm. Wiss. Technol. , 17 : 77
  • Deffense , E. 1983 . Tirtlaux Fraetionation: Analytical Data of end products through HPLC . J. Am. Oil. Chem. Soc. , 60 : 426
  • El-Hamdy , A. H. and Perkins , E. G. 1981 . High Performance Reverse Phase Chromatography of natural triglyceride mixtures . J. Am. Oil. Chem. Soc. , 58 : 49
  • El-Hamdy , A. H. and Perkins , E. G. 1981 . High Performance Reversed Phase Chromatography of Natural Triglyceride Mixtures: Critical Pair Separation . J. Am. Oil. Chem. Soc. , 58 : 867

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