Zobrazeno 1 - 7
of 7
pro vyhledávání: '"L. S. CONTE"'
Autor:
Altair Alberto FÁVERO, C. TONIETO, E. CONSALTÉR, A. L. KAPCZYNSKI, A. P. PINHEIRO, A. S. SILVA, Angelo Vitório CENCI, A. P. SANTOS, Aristeo Santos López, B. POSSEL, CARINA COPATTI, C. C. TRAMONTINA, CARMEM LUCIA ALBRECHT DA SILVEIRA, D. BECHI, E. F. GÓMEZ, É. R. JESUS, E. CENCI, F. STEFANELLO, G. BORINELLI, G. DALQUIAVON, J. K. F. SANTOS, Jerônimo SARTORI, J. B. CENTENARO, L. S. CONTE, L. C. ODY, Lidiane Limana PUIATI, M. G. TREVISOL, Margot Joris, M. F. ROMAN, M. R. SILVA, Regiano BREGALDA, R. C. ESTORMOVSKI, Sidinei CRUZ SOBRINHO, S. Z. GUERRA, S. B. BÖTTKER, T. L. FARIA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7231e7b7f92807f7ae1759213dbb3a6b
https://doi.org/10.24824/978658608723.9
https://doi.org/10.24824/978658608723.9
It is well known that olive oils are the only foods whose legal control must also involve sensory evaluation, and that a harmonised protocol is used for this purpose: EEC regulation 2568/91 and an IOOC trade norm of the 1990s introduced a standard me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a6d0c9990b91ea9caf789c6c10d86de0
http://hdl.handle.net/11368/1698653
http://hdl.handle.net/11368/1698653
Publikováno v:
Journal of the American Oil Chemists' Society. 68:29-33
Chemical characterization of tobacco seeds is supposed to be an interesting tool in order to extend the knowledge on alternative products of this crop which is of great economic interest. This paper describes chemical composition of meals, fat, ash,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e44d5af98351709efd8bc5ac3e323c6
https://doi.org/10.1007/bf02660305
https://doi.org/10.1007/bf02660305
SummaryQuantitative differences were found in the chemical composition of royal jelly samples collected in spring and summer by the same producer. The main difference was in the free fatty acids, which showed a marked increase in 10-hydroxydecanoic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::022996ecf10801051607d8975993771b
http://hdl.handle.net/11390/669513
http://hdl.handle.net/11390/669513
Publikováno v:
STANU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana. 5(4)
The determination of fatty acid composition of oils and fats by conventional GLC on polar columns gives satisfactory results for most of the applications. Higher precision is, however, desirable when the content of minor components is of interest. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b06151e94245eb3879a24c7c1b5b6dd6
https://pubmed.ncbi.nlm.nih.gov/1243960
https://pubmed.ncbi.nlm.nih.gov/1243960