𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The Fatty Acid Content of Some Brands of Margarine Marketed in Finland, from the Nutritional Aspect

✍ Scribed by Rashid, R.

Publisher
John Wiley and Sons
Year
1969
Tongue
English
Weight
242 KB
Volume
13
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

The Free Fatty Acid Content of Fish Oil,
The Free Fatty Acid Content of Fish Oil, Part IV: Rates of Free Fatty Acid Formation from Phospholipids and Neutral Lipids in Anchovy (Engraulis capensis) Stored at Various Temperatures
✍ de Koning, A. J. πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons βš– 338 KB πŸ‘ 2 views

Anchovy were stored at 17Β°C. 8Β°C. 0Β°C and -6Β°C. Samples were withdrawn periodically and the extracted lipids analysed for free fatty acids (FFA) and phosphorus (P) content. From the results of these analyses it was possible to calculate the rates of enzymatic hydrolysis of the phospholipids and the

Effects of some technologies of curing u
Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors
✍ Miteva, E. ;Trendafilova, Z. ;Chakurov, M. πŸ“‚ Article πŸ“… 1989 πŸ› John Wiley and Sons 🌐 English βš– 301 KB πŸ‘ 1 views

Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors E. MITEVA, Z. TRENDAFILOVA and M. CHAKUROV A study was made of the fatty-acid composition of phospholipids and the fraction of free fatty acids