THE COMPOSITION OF THE FATTY ACIDS LIBERATED FROM THE PHOSPHOLIPIDS IN THE PREPARATION OF SALTED CODFISH

被引：11

作者：

CARDIN, A

BORDELEAU, MA

LAFRAMBOISE, A

机构：

来源：

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA | 1958年 / 15卷 / 04期

关键词：

D O I：

10.1139/f58-028

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：555 / 558

页数：4

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[5]

FOLCH J, 1951, J BIOL CHEM, V191, P833

[6] VOLATILE FATTY ACIDS IN PHOSPHOLIPIDS [J].

HAWKE, JC .

[7]

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[8]

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[9]

IGARASCHI H, 1955, J AGR CHEM SOC JAPAN, V29, P454

[10]

LOVERN J. A., 1956, Journal of the Science of Food and Agriculture, V7, P729, DOI 10.1002/jsfa.2740071201