ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Studies were carried out on the fractionation and analysis of egg lipid by several new techniques employing thin-layer chromatography. The fatty acid composition of the major lipid classes and subfractions thereof was determined by a combination of alkali-isomerization and gas-liquid chromatography. The positional arrangements of the fatty acids in the glycerides and lecithin fraction were determined. The fatty acids in lecithin were distributed mainly in one type, the α-saturated β-unsaturated type, in contrast to the fatty acids of triglycerides.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1962.tb00128.x
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