Journal of Food Quality / 2017 / Article / Fig 5

Research Article

Rapid Analysis Procedures for Triglycerides and Fatty Acids as Pentyl and Phenethyl Esters for the Detection of Butter Adulteration Using Chromatographic Techniques

Figure 5

(a) Triglyceride profile of standard butter EEC (BCR 164); (b) triglyceride profile of Italian butter; (c) triglyceride profile of French butter; and (d) triglyceride profile of Dutch butter.
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