Physico‐chemical composition, fractionated glycerides and fatty acid profile of chicken skin fat
Author:
Affiliation:
1. Laboratory of Food Science, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, RS, Brazil
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000072
Reference40 articles.
1. Characterisation of chicken fat dry fractionation at the pilot scale
2. Regiospecific characterisation of the triacylglycerols in animal fats using high performance liquid chromatography-atmospheric pressure chemical ionisation mass spectrometry
3. Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis
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