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Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavour

✍ Scribed by Ping Lu; Li Y. Zhang; Jing D. Yin; Amanda K.R. Everts; De F. Li

Book ID
116737410
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
219 KB
Volume
80
Category
Article
ISSN
0309-1740

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✍ El-Shattory, Y. πŸ“‚ Article πŸ“… 1976 πŸ› John Wiley and Sons 🌐 English βš– 270 KB πŸ‘ 1 views

## Abstract Linseed oil is fractionated on silicic acid column, with subsequent identification of different lipid classes by thin layer chromatography. Sterol esters, triglycerides, free fatty acids, sterols and phospholipids represent 0.15, 92.25, 3.30, 1.15 and 1.16%, respectively of linseed lipi