Lipid Fractions of Chicken Broiler Tissues and Their Fatty Acid Composition
- 1 January 1965
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 30 (1), 38-43
- https://doi.org/10.1111/j.1365-2621.1965.tb00260.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Abstracts of Papers Presented at the 52nd Annual Meeting of the Poultry Science AssociationPoultry Science, 1963
- The Fatty Acid Composition of Breast, Thigh, and Skin Tissues of Chicken Broilers as Influenced by Dietary FatsPoultry Science, 1963
- Acid‐treated florisil as an adsorbent for column chromatographyJournal of Oil & Fat Industries, 1963
- Studies on the Composition of Egg LipidaJournal of Food Science, 1962
- Effect of Dietary Fat on Tissue Fat and Plasma Cholesterol Level in BroilersPoultry Science, 1962
- Effect of Dietary Fatty Acids and Cholesterol on Growth and Fatty Acid Composition of the ChickenJournal of Nutrition, 1961
- Separation of lipid classes by chromatography on florisilJournal of Lipid Research, 1961
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- The fatty acid content of meat and poultry before and after cookingJournal of Oil & Fat Industries, 1952
- Studies in fat metabolism in the fowlBiochemical Journal, 1934