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pro vyhledávání: '"C J, RUDOLPH"'
Autor:
C J, RUDOLPH
Publikováno v:
The Journal of the Indiana State Medical Association. 39
Publikováno v:
Journal of Food Quality. 15:263-278
Concentrations of kernel oil, fatty acids, protein, and tocopherols were analyzed in 70 cultivars and selections to assess genetic, environmental, and maturity effects on composition. The most abundant fatty acids in pecan kernels were oleic > linole
Publikováno v:
Journal of Food Quality. 15:279-293
Chemical changes that occur during oxidation of pecan oils were investigated. During oxidation, the tocopherol concentration of the oils decreased and the oils discolored, changing from yellow to reddish and eventually becoming colorless. Changes in
Autor:
C J, RUDOLPH
Publikováno v:
The Journal of the Indiana State Medical Association. 43(5)
Autor:
C J, RUDOLPH, J E, KRUEGER
Publikováno v:
The Journal of the Indiana State Medical Association. 45(12)
Autor:
C J, RUDOLPH, E M, SIRLIN
Publikováno v:
The Journal of the Indiana State Medical Association. 44(12)