Supercritical fluid extraction (SFE) was used to determine total fat and fat-soluble vitamins in Parmigiano cheese and salami. The results were compared with results obtained by traditional methods (Soxhlet). The quantity collected by SFE was statistically equivalent to the Soxhlet extraction.
For more information about the process or the specific application, contact Applied Separations
or visit the SCF section of the Applied Separations website.
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