Evaluation of sequential methods for the determination of butterfat fatty acid composition with emphasis ontrans -18:1 acids. Application to the study of seasonal variations in french butters-Reference-Cited by-同舟云学术

Evaluation of sequential methods for the determination of butterfat fatty acid composition with emphasis ontrans -18:1 acids. Application to the study of seasonal variations in french butters

Published:1995-12 Issue:12 Volume:72 Page:1471-1483
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Wolff Robert L.¹,Bayard Corinne C.¹,Fabien Robert J.²

Affiliation:

1. ISTAB, Laboratoire de Lipochimie Alimentaire; Université Bordeau 1; Allée des Facultés Talence Cedex 33405 France

2. Maxwell Chemicals; Botany Australia

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference37 articles.

1. Content and distribution oftrans-18:1 acids in ruminant milk and meat fats. Their importance in european diets and their effect on human milk

2. The effects of diet and other factors on the lipid composition of ruminant tissues and milk

3. Changes in Milk Fat Phospholipids During Lactation

4. Seasonal variations in the composition and thermal properties of New Zealand milk fat: I. Fatty-acid composition

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