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Chapter 8. Determination of lipids

Chapter 8. Determination of lipids. Section 1. General. fats. lipids. Fatlike substances. 1. Lipids in foods. Lipids are usually defined as food components that are insoluble in water and that are soluble in organic fat solvents. Lipids amounts in foods. Corn foods Dairy foods

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Chapter 8. Determination of lipids