Thesis (M.S.)--Saint Joseph College, Connecticut, 1985.
Includes bibliographical references (leaves 30-31).
"This research involved two aspects: 1.) a comparative study of Mojonnier Extraction and Inverted Dean and Stark Distillation as a means of separating the total lipids from the interfering substances in Burger King's and McDonald's vanilla shakes; 2.) an identification or "fingerprinting" of the extracted lipids by thin layer chromatography (TLC)."