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Summary A high pressure liquid chromatography (HPLC) procedure has been developed for the determination of vitamin A in milk and cheese. Recovery studies and reproducibility data showed an average recovery of 93±6% and a SD of 4%. We also report results obtained from HPLC in comparison with the colorimetric procedure.Acknowledgments. We thank Prof. H. Isliker, Institute of Vitamins, Lausanne, for his hospitality and for making available the necessary working rooms. We also thank Mrs L. Paris for her technical assistance. 相似文献
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