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Gravimetric methods for the determination of the fat content of milk and milk products. 3. The Schmid-Bondzynski-Ratzlaff method.

P. Walstra, H. Mulder

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Key concepts: Gravimetric analysis, Milk fat, Food science, Chemistry, Milk products, Chromatography, Organic chemistry, Linseed oil

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Gravimetric methods for the determination of the fat content of milk and milk products. 3. The Schmid-Bondzynski-Ratzlaff method. — Research Paper | ScholarLens