𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Variation in fatty acid composition of apples in relation to soft scald

✍ Scribed by G. Hopkirk; R.B.H. Wills

Book ID
103335510
Publisher
Elsevier Science
Year
1981
Tongue
English
Weight
293 KB
Volume
20
Category
Article
ISSN
0031-9422

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Use of fatty acid methyl esters and edib
Use of fatty acid methyl esters and edible fats and oils to reduce soft scald of apples
✍ Ron B. H. Wills; Glen Hopkirk; Kevin J. Scott πŸ“‚ Article πŸ“… 1980 πŸ› John Wiley and Sons 🌐 English βš– 206 KB

## Abstract The incidence of soft scald that developed on Jonathan apples during cool storage was reduced by post‐harvest dipping of the fruit in solutions of a wide range of fatty acid methyl esters and glyceride‐type fats and oils. Compounds which reduced the disorder were: methyl laurate, methyl

Variation in Fatty Acid Composition of M
Variation in Fatty Acid Composition of Mowrah Fat
✍ Gupta, S. Sen ;Chakrabarty, M. M. ;Bhattacharyya, D. K. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons βš– 349 KB πŸ‘ 1 views

## Abstract The determination of the fatty acid composition of mowrah fat obtained from kernels of West Bengal, Bihar, Orissa and Madhya Pradesh shows that mowrah fat contains 37 to 51 % saturated acids and 49 to 63 unsaturated acids. Considerable variation is observed in the content of the four ma