The composition of the fatty acids and aldehydes of the ethanolamine and choline phospholipids of various meats
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01978.x/fullpdf
Reference15 articles.
1. A rapid method for total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959
2. Acid-treated Florisil as an adsorbent for column chromatography;Carroll;The Journal of the American Oil Chemists' Society,1963
3. The phospholipids of pigeon and ox skeletal muscle;Davenport;The Biochemical Journal,1964
4. A hydrolytic procedure for the identification and estimation of individual phospholipids in biological samples;Dawson;The Biochemical Journal,1960
5. Effect of heat on the fatty acids and aldehydes of veal meat phospholipids;Fogerty;International Journal of Food Science and Technology,1989
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