Phospholipids and Component Fatty Acids of Chicken Tissues
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/47/5/1453/4295340/poultrysci47-1453.pdf
Reference18 articles.
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2. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem.,1959
3. Acid-treated florisil as an adsorbent for column chromatography;Carroll;J. Amer. Oil Chem. Soc.,1963
4. The fatty acid content of meat and poultry before and after cooking;Chang;J. Amer. Oil Chem. Soc.,1952
5. The phospholipids of pigeon and ox skeletal muscle;Davenport;Biochem. J.,1964
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