COMPREHENSIVE EVALUATION OF FATTY-ACIDS IN FOODS .6. CEREAL PRODUCTS

被引：0

作者：

WEIHRAUCH, JL ^{[1
]}

KINSELLA, JE ^{[1
]}

WATT, BK ^{[1
]}

机构：

[1] USDA, ARS, INST CONSUMER & FOOD ECON, HYATTSVILLE, MD 20782 USA

来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1976年 / 68卷 / 04期

关键词：

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：335 / 340

页数：6

共 50 条

[21] LIPIDS AND FATTY-ACIDS IN FOODS - QUANTITATIVE DATA NEEDED
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[22] COMPOSITION IN FATTY-ACIDS FOR FEW FOODS IN NORTH CAMEROUN
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[23] DERIVATIZATION OF KETO FATTY-ACIDS .6. SYNTHESIS, OXIDATION AND MASS-SPECTROMETRY OF DITHIOLANES
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[24] ENZYMIC OXIDATION OF FATTY ACIDS .6.
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[25] DETERMINATION OF FREE FATTY-ACIDS IN FOODS BY FLOW-INJECTION
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[28] PRODUCTS OF DIMERIZATION OF UNSATURATED FATTY-ACIDS .8. THE FRACTION OF INTERMEDIATES OBTAINED BY DIMERIZATION OF UNSATURATED FATTY-ACIDS
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[29] INVESTIGATIONS ON THE WATER-POLLUTION INDEX .6. ON THE CODMN OF SHORT CHAIN FATTY-ACIDS AND ALCOHOLS
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[30] STUDIES ON AQUATIC PLANTS .6. FURTHER OXYGENATED FATTY-ACIDS FROM LEMNA-MINOR
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