Guardado en:

Detalles Bibliográficos
Publicado:	2021
Acceso en línea:	https://doi.org/200

Ejemplares similares

Effect of rearing system and sex on the composition and fatty acid profile of Andinoacara rivulatus meat from Ecuador
por: Gonzalez, Ana, et al.
Publicado: (2021)

Fatty acid composition of caprine milk major, branched-chain, and trans fatty acids
por: Alonso, L.

Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues

Lipid classes, fatty acids, flavor and storage stability of washed sheep meat
por: RHEE, K.S.

The production and short chain fatty acid composition of lipid from Cashmere goat buck fleece
por: Hillbrich, G. C.

Variability of fatty acid composition in olive (Olea euoropaea L.) progenies

Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area
por: Poiana, Marco

Fatty acid composition of leaf lipids of some Alchemilla L. (Rosaceae) species from Northeast Anatolia (Turkey)
por: Ayaz, F. A.

Lipid content and fatty acid composition in Taiwan avocados (Persea americana Mill)

Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil
por: El-Shattory, Y.

Fatty acid profile of adipose tissue and performance of feedlot steers supplemented with dehulled cottonseed and sunflower seed meal protected from ruminal metabolism
por: Gulati, S. K.

Characterization of Erwinia carotovora subsp. carotovora strains on the basis of cellular fatty acid composition
por: Seo, Sang-Tae

Effect of phenolic extracts on trans fatty acid formation during frying
por: Gamel, T. H.

Determination of the stuctures of fatty acids
por: Christie, W. W.

Propylenated fatty acids as emulsifiers
por: El-Shattory, Y.

Correlation between seed size, protein and oil contents, and fatty acid composition in soybean genotypes
por: Maestri, Damián M.

Lipolytic starter culture effects on production of free fatty acids in fermented sausages
por: KENNEALLY, P.

HPLC analysis of fatty acids in wine
por: CALULL, M.

Fatty acids, their chemistry and physical properties
por: Markley, Klare S.
Publicado: (1947)

Fatty acids from lipid fractions of leaves and different tissues of Cabernet Sauvignon grapes
por: MIELE, Alberto

Fatty acids and sterols evolution during the ripening of olives from the Moroccan picholine cultivar
por: Ajana, H.

Breed differences in the fatty acid composition of subcutaneous and intramuscular lipid of early and late maturing, grain-finished cattle
por: SIEBERT, B.D.

Lipid content and fatty acids of pecan pollen
por: THOMPSON, Tommy

Omega-3 fatty acids in health and disease /
Publicado: (c1990.)

Storage stability of ground pork containing meat from an advanced meat revovery system
por: Calhoun, C. M.

Practical queen rearing
por: Pellett, Frank C.
Publicado: (c.1918)

Characterization of isolates of binucleate Rhizoctonia spp. associated with strawberry black root rot complex using fatty acid methyl ester (FAME) profiles
por: Matsumoto, Masaru

Trans fatty acids and their role in the milk of dairy cows
por: Vargas-Bello-Pérz, Einar

Effect of antioxidants and cooking on stability of n-3 faty acids in fortified meat products

Fatty acid composition (MUFA and CLA) related with the G.878TC SCD gene polymor phism in abeerdeen angus steers
por: Bravo, Silvana, et al.
Publicado: (2019)

Production of medium chain fatty acids and their ethyl esters by yeast strains isolated from musts and wines
por: RAVAGLIA, S.

Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of saccharomyces cerevisiae during alcoholic fermentation
por: VALERO, E.

Polyunsaturated fatty acids mediate cholesterol trafficking in C. elegans
por: Galles, Celina, et al.
Publicado: (2019)

Morphostructural composition and meat quality in local goat kids from the northeastern region of Mexico
por: Bautista-Martínez, Yuridia, et al.
Publicado: (2024)

Effect of alternative ageing systems on the wine brandy sensory profile
por: Caldeira, Ilda

The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine
por: Eglinton, Jeffrey M.

Formation of trans fatty acids in ground beef and frankfurters due to irradiation
por: Fan, X.

Effect of conjugated linoleic acid (CLA) on performance and quality of meat in rabbits fed CLA-containing diets
por: Dokoupilová, A.

Mode of action of the drying emulsion used in dried vine fruit production. I. The effect of inorganic ions and fatty acid esters
por: UHLIG, B.A.

Anionic trypcins from crayfish hepatopancreas effects on protein degradation of tail meat
por: Kim, H. R.