Search Results - "Flor, Richard V."

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    Development of high‐performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols by Flor, Richard V., Hecking, Le Tiet, Martin, Brian David

    “…Criteria for authentic olive oils were developed from isocratic high‐performance liquid chromatography analyses of 99 olive oils from the major Mediterranean…”
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    Journal Article
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    Lipid extraction procedure for some food products containing surfactants by Flor, R V, Prager, M J

    “…Total lipids were extracted from food products by heating the sample under total reflux for 15 hr with a mixture of chloroform--methanol (70 + 30) in the ratio…”
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    Journal Article