Significant characteristics of the domestic edible lard
2003
Peredi, J. | Suto, Z.
The significant characteristics of the domestic edible lard have been defined based on the analysis of 16 samples. The solid content, the saturated fatty acid content and stearic acid content demonstrate quite close relation. The dominating glycerides: SU2 and S2U. Cholesterol content 0,1%.
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书目信息
页码
pp. 1-5
其它主题
Trigliceridos; Acidos grasos; Contenido de lipidos
语言
匈牙利
注释
Summaries Hu, En, De
翻译的标题
A hazai etkezesi serteszsir fontosabb jellemzoi
类型
Summary; Bibliography
2003-08-15
AGRIS AP
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