Utilization of mutton fat as antioxidant
نویسندگان
چکیده
منابع مشابه
Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques.
A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristics by having palmitic, oleic and linoleic acid as major fatty acids while beef and mutton fats sh...
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متن کاملThe occurrence of n-heptadecanoic acid (margaric acid) in hydrogenated mutton fat.
Although the isolation of n-heptadecanoic acid (margaric acid) from natural fats has often been reported (cf. Ralston, 1948), there appears to be no case on record where the identification of the acid from these sources has been irrefutably established. Ralston (1948) states: 'All the naturally occurring heptadecanoic acids which have been described and subsequently investigated have been shown...
متن کاملThe occurrence of n-heptadecanoic acid (margaric acid) in unhydrogenated mutton fat.
The authors wish to thank the Medical Research Council for a grant from which the expenses of this work were defrayed, E. R. Squibb and Sons for a generous gift of oestrone, Professor R. J. Kellar and Dr Susanne Paterson of the Department of Obstetrics and Gynaecology and Dr A. Klopper of the Clinical Endocrinology Research Unit (M.R.C.) for providing facilities for the collection of urine, and...
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ژورنال
عنوان ژورنال: Agriculture and Biology Journal of North America
سال: 2011
ISSN: 2151-7517,2151-7525
DOI: 10.5251/abjna.2011.2.7.1079.1086