[Methods of computing the content of individual fatty acids in food products].

Two ways of calculating the content of individual fatty acids in the foods based on the data of gas liquid and thin-layer chromatography (through average values calculation) or only on those of the first (through addition of standard) are advisable. Most reliable in the last case is addition of trimargarine as a standard. The evaluation of the calculation errors is given. A variation of acidic-alkaline methanolysis of fat and esterification of free fatty acids in a closed system is proposed. By using this procedure the yield of methyl esters of fatty acids forms 90 +/- 7 per cent.