Published June 1934. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published September 1988. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published August 1968. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The variation in fatty acid composition between the "bound" and
"free" lipid in stored anchovy meal was determined using gas-liquid
chromatographic analysis. A model system of fresh anchovy oil on
powdered lactalbumin was also studied to determine the changes in
extractability and fatty acid composition which occur during oxidation.
All...
Published November 1982. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog