Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness-Reference-Cited by-同舟云学术

Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

Published:2015-04-15 Issue:2 Volume:66 Page:e076
ISSN:1988-4214
Container-title:Grasas y Aceites
language:
Short-container-title:Grasas y Aceites

Author:

Ruiz-López N.,Segura J.,Menoyo D.,Cambero M. I.,López-Bote C. J.

Publisher

Editorial CSIC

Subject

Organic Chemistry,Food Science

Reference37 articles.

1. Regiospecific analysis of triacylglycerols using allyl magnesium bromide

2. Texture profile analysis.;Bourne;Food Technol,1978

3. A stereospecific analysis of triglycerides.;Brockerhoff;J Lipid Res,1965

4. A comparison of the structures of triglycerides from various pig tissues

5. The relationship between the composition and the consistency of pig backfat.;Enser,1983

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