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

被引：17

作者：

DEKONING, AJ

MILKOVITCH, S

FICK, M

WESSELS, JPH

机构：

来源：

FETTE SEIFEN ANSTRICHMITTEL | 1986年 / 88卷 / 10期

关键词：

D O I：

10.1002/lipi.19860881009

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：404 / 406

页数：3

共 10 条

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DEKONING, AJ
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (03) : 112 - &
[3] A CRITICAL INVESTIGATION OF A NUMBER OF DIFFERENT METHODS OF LIPID DETERMINATION IN FISH-MEAL, WITH PARTICULAR EMPHASIS ON CORRECTIONS REQUIRED IN THESE DETERMINATIONS
DEKONING, AJ
EVANS, AA
HEYDENRYCH, C
PURCELL, CJD
WESSELS, JPH
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1985, 36 (03) : 177 - 185
[4] DEKONING AJ, 1963, ANAL CHIM ACTA, V29, P510
[5] DREOSTI GM, 1965, 149 FISH IND RES I M
[6] FOLCH J, 1957, J BIOL CHEM, V226, P497
[7] OLCOTT HS, 1971, LIPIDS THEIR OXIDATI, P173
[8] SPARRE T, 1965, FISH FOOD, V3, P411
[9] SWERN D, 1964, BAILEYS IND OIL FAT, P57
[10] 1985, S AFRICAN SHIPPING N, V40, P37