APPLICATION OF GLC TECHNIQUE FOR CHARACTERIZATION OF LARD-BEEF TALLOW MIXTURES
Concerning the fatty acid composition of experimented standard mixtures of lard and beef tallow, the data revealed that there was a slight insignificant decrease in C14:1, C16:0 and C18:2 in the triglycerides as the percent of lared increased, while there was a gradual significant increase in palmit...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Full contents: Assiut University, Faculty of Veterinaty Medicine
1993-01-01
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| Saila: | Assiut Veterinary Medical Journal |
| Sarrera elektronikoa: | https://avmj.journals.ekb.eg/article_186603_b0c01e7ee56e42610d581218eda13242.pdf |
| Etiketak: |
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