Seed fats of the New Zealand agavaceae
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference12 articles.
1. ‘The Chemical Constitution of Natural Fats’, 1956, 3rd edn (London: Chapman & Hall)
2. ‘Manual of the New Zealand Flora’, 1925, 2nd edn (Wellington: New Zealand Board of Science & Art)
3. ‘The Families of Flowering Plants,II. Monocotyledons’, 1959, 2nd edn (Oxford: Clarendon Press)
4. Report of the Sub-Committee on Determination of Unsaponifiable Matter in Oils and Fats and of Unsaponified Fat in Soaps to the Standing Committee on Uniformity of Analytical Methods. Report No. 1. Determination of unsaponifiable matter in oils and fats
5. The component fatty acids of Sporidesmium bakeri lipids
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1. Total Content of Unsaponifiable Matter and Content of Corresponding Chemical Families in Various Plant Seed Oils: Species O to Q;Unsaponifiable Matter in Plant Seed Oils;2013
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3. Potential functional foods in the traditional Maori diet;Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis;2003-02
4. Spezieller Teil;Chemotaxonomie der Pflanzen;1986
5. The component fatty acids ofPsidium guajava seed fats;Journal of the Science of Food and Agriculture;1978-08
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