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Fatty food sample preparation
Discussions about sample preparation: extraction, cleanup, derivatization, etc.
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						Is there anyone here working with ISO 1528 or similar methods who would be willing to share advice on sample preparation? Namely, I've noticed that there is always some fat left in the end which dirties the instrument a lot.
					
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						Hi!
What is your current sample prep procedure?
									What is your current sample prep procedure?
			2 posts
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