Trace constituents of hydrogenated ox perinephric fat
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference34 articles.
1. ‘The Chemical Constitution of Natural Fats’, 1956, 3rd Edn revised (London: Chapman & Hall, Ltd.)
2. The branched-chain fatty acids of ox fat. 2. The isolation of 15-methylhexadecanoic acid
3. The branched-chain fatty acids of ox fat. 3. The isolation of 14-methylpentadecanoic acid (isopalmitic acid) from ox perinephric fat
4. The isolation ofn-heptadecanoic acid (margaric acid) and (+)-14-methylhexadecanoic acid from hydrogenated ox perinephric fat
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2. THE COMPOSITION, STRUCTURE AND FUNCTION OF LIPIDS IN THE TISSUES OF RUMINANT ANIMALS;Lipid Metabolism in Ruminant Animals;1981
3. The composition, structure and function of lipids in the tissues of ruminant animals;Progress in Lipid Research;1978-01
4. “Warmed-Over” Flavor in Meat, Poultry, and Fish;Advances in Food Research Volume 23;1977
5. Fatty Acid Compositions of Bovine Subcutaneous Fat Depots Determined by Gas-Liquid Chromatography;Journal of Food Science;1967-09
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