About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

The free fatty acid content of fish oil, 4: Rates of free fatty acid formation from phospholipids and neutral lipids in anchovy (Engraulis capensis) stored at various temperatures

1995

Koning, A.J. de (Fishing Industry Research Inst., Rosebank Cape Town (South Africa))

AGROVOC Keywords
aceites de pescado acide gras libre almacenamiento anchoa anchois anchovies corps gras enzymatic hydrolysis fats fish oils fosforo free fatty acids grasas huile de poisson hydrolyse enzymatique phosphatide phospholipids phosphore phosphorus stockage storage temperatura temperature
Bibliographic information
Volume 97 Issue 9 ISSN 0931-5985
Pagination
pp. 341-346
Other Subjects
Acidos grasos libres; Hidrolisis enzimatica; Fosfolipidos
Language
English
Note
Summaries (De, En)
1 ill., 4 tables; 7 ref.
Type
Summary
1996-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by ZB MED Nutrition. Environment. Agriculture

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]