Article ID Journal Published Year Pages File Type
7680368 Talanta 2014 5 Pages PDF
Abstract
COPs of subcutaneous fat from Iberian hams have been characterized and quantified by GC-MS and GC‐FID. This methodology gave a total recovery for every compound that was used in the study. This methodology gave a total recovery for every compound that was used in the study. The method was validated with a standard mixture of COPs.
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Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
A new SPE/GC-fid method for the determination of cholesterol oxidation products. Application to subcutaneous fat from Iberian dry-cured ham
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