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

<div>(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.</div>

Journal of Food Quality

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Figure 5

Figure 5: Rapid Analysis Procedures for Triglycerides and Fatty Acids as Pentyl and Phenethyl Esters for the Detection of Butter Adulteration Using Chromatographic Techniques 

Figure 5 | Rapid Analysis Procedures for Triglycerides and Fatty Acids as Pentyl and Phenethyl Esters for the Detection of Butter Adulteration Using Chromatographic Techniques 