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Deterioro del aceite durante el almacenamiento de los hígados de merluza en comparación con el del aceite extraído de ellos

Autor: Harispe, R., Pinchak, Y., Pagano, M. T., Grompone, M. A.

Publikováno v: Grasas y Aceites, Vol 55, Iss 3, Pp 291-295 (2004)

Hake liver (Merluccis hubbsi) is a by-product of the fillet industry and is used as a source of oil . In the present paper the oil content of livers stored at 4ºC and -20ºC is studied compared to that of the oil extracted from livers and stored

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::4e5e43dcf2c256ed8e6ff1d98d02898d
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/191/191

Estudio del comportamiento térmico y la composición de aceites para el curtido de cueros

Autor: Grompone, M. A., Capote, A., Correa-Cabrera, R.

Publikováno v: Grasas y Aceites, Vol 51, Iss 3, Pp 137-142 (2000)

The leather industry uses fatty materials to give leather certain characteristics. Neatsfoot oil, a material with variable cost and disponibility, has been used traditionally. Samples of neatsfoot, chicken, fish and rice bran oils are studied in this

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::715bb9e057e457323daf3ba2fb5aa9b5
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/469/471

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Physical and chemical properties of fractionated and interesterified beef tallows

Autor: Grompone, M. A.

Publikováno v: Grasas y Aceites, Vol 42, Iss 5, Pp 349-355 (1991)
Grasas y Aceites; Vol. 42 No. 5 (1991); 349-355
Grasas y Aceites; Vol. 42 Núm. 5 (1991); 349-355
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Fatty acid composition and physical properties (melting point, solid fat index, titer) of the fractions obtained from the Uruguayan beef tallow by industrial dry cooling process were determined. Products obtained on the laboratory by transesterificat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b50e81798999e003e6d7fb4327d002bc
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1219