THE FREE FATTY-ACID CONTENT OF FISH OIL .2. THE EFFECT OF ANCHOVY QUALITY ON THE FREE FATTY-ACID CONTENT OF THE RESULTING ANCHOVY OIL AND MEAL

被引：9

作者：

DEKONING, AJ

MOL, T

PRZYBYLAK, PF

THORNTON, SJ

机构：

来源：

FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY | 1990年 / 92卷 / 05期

关键词：

D O I：

10.1002/lipi.19900920506

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：193 / 197

页数：5

共 12 条

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[4] THE FREE FATTY-ACID CONTENT OF FISH OIL - AN ANALYSIS OF ANCHOVY LIPIDS AT DIFFERENT STAGES IN THE MANUFACTURE OF ANCHOVY MEAL AND OIL [J].

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[5] A CRITICAL INVESTIGATION OF A NUMBER OF DIFFERENT METHODS OF LIPID DETERMINATION IN FISH-MEAL, WITH PARTICULAR EMPHASIS ON CORRECTIONS REQUIRED IN THESE DETERMINATIONS [J].

DEKONING, AJ ;

EVANS, AA ;

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PURCELL, CJD ;

WESSELS, JPH .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1985, 36 (03) :177-185

[6] A CONVENIENT METHOD FOR THE ACCURATE DETERMINATION OF PHOSPHORUS IN FISH OILS [J].

DEKONING, AJ ;

MOL, T .

FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1989, 91 (01) :36-38

[7]

FOLCH J, 1957, J BIOL CHEM, V226, P497

[8]

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[9]

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[10]

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