Preparation of fatty acid methyl esters from brook charr tissues : comparison of a classical and a direct method
- Author
- GUILLOU, A; SOUCY, P; KHALIL, M
Univ. Québec Rimouski, dep. oceanography, Rimouski PQ G5L 3A1, Canada - Source
Fett (Weinheim). = Lipid. 1996, Vol 98, Num 1, pp 18-21 ; ref : 31 ref
- CODEN
- FWTEEG
- ISSN
- 0931-5985
- Scientific domain
- Food science technology; Chemical industry parachemical industry
- Publisher
- Wiley-VCH, Weinheim
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras Chair Chromatographie phase gazeuse Composition chimique Dérivatisation Détecteur ionisation flamme Etude comparative Evaluation performance Extrait Foie Méthode analytique Méthode directe Peau Salvelinus fontinalis Pisces Poisson comestible Vertebrata
- Keyword (en)
- Fatty acids Flesh Gas chromatography Chemical composition Derivatization Flame ionization detector Comparative study Performance evaluation Extract Liver Analytical method Direct method Skin Salvelinus fontinalis Pisces Edible fish Vertebrata
- Keyword (es)
- Acido graso Carne Cromatografía fase gaseosa Composición química Derivatisación Detector ionización por llama Estudio comparativo Evaluación prestación Extracto Hígado Método analítico Método directo Piel Salvelinus fontinalis Pisces Pescado comestible Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2985067
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/lipi.19960980106 
https://dx.doi.org/10.1002/lipi.19960980106
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