Four emulsions differing in lipid class composition: triacylglycerols, ethyl esters, phospholipids and wax esters were used to enrich rotifers either through short-term (ST) enrichment (24 h) or through long-term (LT) enrichment (10 days). Higher lipid levels were obtained by using the ST enrichment
Effects of harvest stage on the total lipid and fatty acid composition of fourCylindrothecastrains
โ Scribed by Liang Ying; Mai Kang-sen; Sun Shi-chun
- Publisher
- Springer
- Year
- 2002
- Tongue
- English
- Weight
- 310 KB
- Volume
- 20
- Category
- Article
- ISSN
- 0254-4059
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Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the p
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