Omega-3 fatty acids in health and disease /

Omega-3 fatty acids in health and disease /

Guardado en:

Detalles Bibliográficos
Otros Autores:	Lees, Robert S., editor, Karel, Marcus, editor
Formato:	Libro
Lenguaje:	Inglés
Publicado:	New York : Marcel Dekker, c1990.
Materias:	Aceites de pescado Ácidos grasos

Ejemplares similares

Trans fatty acids and their role in the milk of dairy cows
por: Vargas-Bello-Pérz, Einar

Propylenated fatty acids as emulsifiers
por: El-Shattory, Y.

Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil
por: El-Shattory, Y.

Determination of the stuctures of fatty acids
por: Christie, W. W.

Effect of phenolic extracts on trans fatty acid formation during frying
por: Gamel, T. H.

La aceptación pública y oficial, en la actualidad, de los beneficios para la salud de los ácidos grasos de cadena larga n-3
por: Ackman, R. G.

Lipid content and fatty acids of pecan pollen
por: THOMPSON, Tommy

HPLC analysis of fatty acids in wine
por: CALULL, M.

Fatty acid composition of caprine milk major, branched-chain, and trans fatty acids
por: Alonso, L.

Variability of fatty acid composition in olive (Olea euoropaea L.) progenies

Correlation between seed size, protein and oil contents, and fatty acid composition in soybean genotypes
por: Maestri, Damián M.

Modification of fatty acids in milk feeding calcium-protected high oleic sunflower oil
por: LIN, M.

Modification of fatty acids in milk by feeding calcium-protected high oleic sunflower oil
por: Lin, M. P.

Changes in free fatty acids during ripening of idiazabal cheese manufactured at different times of the year
por: Chávarri, Felisa

Lipolytic starter culture effects on production of free fatty acids in fermented sausages
por: KENNEALLY, P.

Omegas en polvo
por: Artusi, María Laura

Omega 3; un aporte natural para el organismo

Preparation of sucrose fatty acid esters as food emulsifers and evaluation of their surface active and emulsification properties
por: Megahed, Mohamed G.

Omega 3 ¿qué tan saludables son?
por: Fernandes, Luiz Claudio

Vino aumenta los ácidos grasos Omega-3

Lipid content and fatty acid composition in Taiwan avocados (Persea americana Mill)

Breed differences in the fatty acid composition of subcutaneous and intramuscular lipid of early and late maturing, grain-finished cattle
por: SIEBERT, B.D.

Fatty acid composition of leaf lipids of some Alchemilla L. (Rosaceae) species from Northeast Anatolia (Turkey)
por: Ayaz, F. A.

The production and short chain fatty acid composition of lipid from Cashmere goat buck fleece
por: Hillbrich, G. C.

Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area
por: Poiana, Marco

Characterization of Erwinia carotovora subsp. carotovora strains on the basis of cellular fatty acid composition
por: Seo, Sang-Tae

Fatty acids from lipid fractions of leaves and different tissues of Cabernet Sauvignon grapes
por: MIELE, Alberto

Fatty acid composition (MUFA and CLA) related with the G.878TC SCD gene polymor phism in abeerdeen angus steers
por: Bravo, Silvana, et al.
Publicado: (2019)

Formation of trans fatty acids in ground beef and frankfurters due to irradiation
por: Fan, X.

Production of medium chain fatty acids and their ethyl esters by yeast strains isolated from musts and wines
por: RAVAGLIA, S.

Genetic divergence in relation to breeding for fatty acids in opium poppy (Papaver somniferum L.)
por: Singh, S.P.

Mode of action of the drying emulsion used in dried vine fruit production. I. The effect of inorganic ions and fatty acid esters
por: UHLIG, B.A.

Diferencia entre aceites, y margarinas vegetales
por: VALENCIANO, Ovidio A.

Lipid classes, fatty acids, flavor and storage stability of washed sheep meat
por: RHEE, K.S.

Conferencia científica en Argentina "Acidos grasos monoinsaturados y salud - El papel del aceite de oliva"

Influence of clarification and suspended solid contact on the oxygen demand and long-chain fatty acid contents of free run, macerated and pressed grape musts, in relation to acetic acid production
por: DELFINI, C.

Characterization of hydrogenated fats for margarine manufacturing purposes
por: Grimaldi, R.

Perfil de colesterol de ovos comerciais e ovos enriquecidos com ácidos graxos polinsaturados ômega-3
por: Mourthé, K.

Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature
por: Berdeaux, O.

Les acides gras essentiels de l'alimentation humaine
por: Langley-Danysz, P.