Fat determination in fish products

Hydrolysis unit E-416, Extraction unit E-816 ECE: fat determination in fish products using Twisselmann extraction

The determination of fat in food is a routine procedure used in quality assurance and for labelling. Below, a facile procedure for fat determination in fish products is presented. The sample is hydrolyzed with hydrochloric acid using the Hydrolysis Unit E-416, followed by a Twisselmann extraction with the Extraction Unit E-816 ECE (Economic Continuous Extraction).

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