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Determination of Fat Contents and Fatty Acid Compositions of Commercial Chocolates on the Turkish Market
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2012)The fat content and fatty acid composition of samples of five brands of most commonly consumed Turkish chocolates were determined by gas-liquid chromatography, using a polar 50 m capillary column CP Sil-88 and flame ...