Fatty acid composition changes in meat lipids during low temperature storage
- 1 February 1965
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 42 (2) , 141-145
- https://doi.org/10.1007/bf02545051
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Applications of low temperature crystallization in the separation of the fatty acids and their compoundsProgress in the Chemistry of Fats and other Lipids, 1955
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954
- The fatty acid content of meat and poultry before and after cookingJournal of Oil & Fat Industries, 1952
- The composition of the depot fats of a pig fed on a diet rich in whale oilBiochemical Journal, 1952
- Cholesterol, phytosterol, and tocopherol content of food products and animal tissuesJournal of Oil & Fat Industries, 1950
- The component glycerides of an Indian sheep body fatJournal of Oil & Fat Industries, 1949
- Transactions and communicationsJournal of the Society of Chemical Industry, 1931
- Society of chemical industryJournal of the Society of Chemical Industry, 1931