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The Scientific World Journal
Volume 2014, Article ID 906407, 10 pages
http://dx.doi.org/10.1155/2014/906407
Research Article

Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and Trans Fatty Acids in Bakery Products Using Gas Chromatography

School of Chemical Sciences & Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

Received 18 December 2013; Accepted 14 January 2014; Published 25 February 2014

Academic Editors: T. Kaneta and C. Pistos

Copyright © 2014 Jumat Salimon et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Jumat Salimon, Talal A. Omar, and Nadia Salih, “Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and Trans Fatty Acids in Bakery Products Using Gas Chromatography,” The Scientific World Journal, vol. 2014, Article ID 906407, 10 pages, 2014. https://doi.org/10.1155/2014/906407.