Note 31 — BUTTER.
Reading edition
The percentage of foreign fat (F) in a sample can be calculated by the formula F = (I - 88) × 13·3, in which I = the insoluble fatty acids.
Reading edition
The percentage of foreign fat (F) in a sample can be calculated by the formula F = (I - 88) × 13·3, in which I = the insoluble fatty acids.