title: Utilisation of HPLC to substitute preparative column chromatography for the quality survey of frying fats and oils.
authors.affiliation: University of Hohenheim, Institute of Food Technology, Stuttgart, Germany.
authors.forename: M
authors.initials: M
authors.lastname: Hein
authors.forename: H D
authors.initials: HD
authors.lastname: Isengard
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004041:Dietary Fats / Q000032:analysis*; D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D006358:Hot Temperature; D000073878:Palm Oil; D000074241:Peanut Oil; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry; D013024:Soybean Oil / Q000032:analysis / Q000737:chemistry
chemical_list: D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D000074241:Peanut Oil; D010938:Plant Oils; D000073878:Palm Oil; D013024:Soybean Oil