Abstract
A large number of analytical methods for foods require an extraction as a cleanup procedure, as a concentration step, to remove a slightly soluble material, or to aid in the identification of a component.
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© 1994 Chapman & Hall, Inc.
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Pomeranz, Y., Meloan, C.E. (1994). Extraction. In: Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6998-5_24
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DOI: https://doi.org/10.1007/978-1-4615-6998-5_24
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