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Results: 1-11 |
Results: 11
STABILITY AND USAGE OF NITROGEN IN FATS AND OILS
Authors: BARRERAARELLANO D
Citation: D. Barreraarellano, STABILITY AND USAGE OF NITROGEN IN FATS AND OILS, Grasas y aceites, 49(1), 1998, pp. 55-63
A SIMPLE PROCEDURE TO EVALUATE THE PERFORMANCE OF FATS AND OILS AT FRYING TEMPERATURES
Authors: BARRERAARELLANO D MARQUEZRUIZ G DOBARGANES MC
Citation: D. Barreraarellano et al., A SIMPLE PROCEDURE TO EVALUATE THE PERFORMANCE OF FATS AND OILS AT FRYING TEMPERATURES, Grasas y aceites, 48(4), 1997, pp. 231-235
DETERMINATION OF POLAR COMPOUNDS BY TLC-F ID IN REFINED AND PARTIALLYHYDROGENATED SOJA HEATED OILS
Authors: CRUZIAN JL INHAMUNS AJ BARRERAARELLANO D
Citation: Jl. Cruzian et al., DETERMINATION OF POLAR COMPOUNDS BY TLC-F ID IN REFINED AND PARTIALLYHYDROGENATED SOJA HEATED OILS, Grasas y aceites, 48(3), 1997, pp. 148-153
CHARACTERIZATION OF PALM TREE FRUIT OILS FROM BRAZILIAN AMAZONIA REGION
Authors: MAMBRIM MCT BARRERAARELLANO D
Citation: Mct. Mambrim et D. Barreraarellano, CHARACTERIZATION OF PALM TREE FRUIT OILS FROM BRAZILIAN AMAZONIA REGION, Grasas y aceites, 48(3), 1997, pp. 154-158
BLENDING PROCESS OPTIMIZATION INTO SPECIAL FAT FORMULATION BY NEURAL NETWORKS
Authors: BLOCK JM BARRERAARELLANO D FIGUEIREDO MF GOMIDE FAC
Citation: Jm. Block et al., BLENDING PROCESS OPTIMIZATION INTO SPECIAL FAT FORMULATION BY NEURAL NETWORKS, Journal of the American Oil Chemists' Society, 74(12), 1997, pp. 1537-1541
BRAZILIAN ENCAPSULATED FISH OILS - OXIDATIVE STABILITY AND FATTY-ACIDCOMPOSITION
Authors: FANTONI CM CUCCIO AP BARRERAARELLANO D
Citation: Cm. Fantoni et al., BRAZILIAN ENCAPSULATED FISH OILS - OXIDATIVE STABILITY AND FATTY-ACIDCOMPOSITION, Journal of the American Oil Chemists' Society, 73(2), 1996, pp. 251-253
CHEMICAL CHARACTERIZATION OF THE OIL AND PULP OF MAROLO (ANNONA-CORIACEAE)
Authors: AGOSTINI TD CECCHI HM BARRERAARELLANO D
Citation: Td. Agostini et al., CHEMICAL CHARACTERIZATION OF THE OIL AND PULP OF MAROLO (ANNONA-CORIACEAE), Archivos latinoamericanos de nutricion, 45(3), 1995, pp. 237-241
BLUE SHARK RIVER OIL (PRIONACE GLAUCA) - FRACTIONATION AND STABILIZATION WITH ANTIOXIDANTS
Authors: PACHECO MTB BARRERAARELLANO D
Citation: Mtb. Pacheco et D. Barreraarellano, BLUE SHARK RIVER OIL (PRIONACE GLAUCA) - FRACTIONATION AND STABILIZATION WITH ANTIOXIDANTS, Grasas y aceites, 45(3), 1994, pp. 155-160
BRAZILIAN HIDROGENATED PRODUCTS - TRANS-F ATTY-ACIDS, PHYSICOCHEMICALCHARACTERISTICS AND FATTY-ACID COMPOSITION
Authors: BLOCK JM BARRERAARELLANO D
Citation: Jm. Block et D. Barreraarellano, BRAZILIAN HIDROGENATED PRODUCTS - TRANS-F ATTY-ACIDS, PHYSICOCHEMICALCHARACTERISTICS AND FATTY-ACID COMPOSITION, Archivos latinoamericanos de nutricion, 44(4), 1994, pp. 281-285
OXIDATIVE STABILITY OF HAKE LIVER OIL
Authors: RODRIGUEZ A BARRERAARELLANO D GROMPONE MA
Citation: A. Rodriguez et al., OXIDATIVE STABILITY OF HAKE LIVER OIL, Grasas y aceites, 44(4-5), 1993, pp. 270-273
TECHNICAL AND NUTRITIONAL IMPLICATIONS OF TRANS-FATTY-ACIDS IN HYDROGENATED OILS
Authors: BARRERAARELLANO D BLOCK JM
Citation: D. Barreraarellano et Jm. Block, TECHNICAL AND NUTRITIONAL IMPLICATIONS OF TRANS-FATTY-ACIDS IN HYDROGENATED OILS, Grasas y aceites, 44(4-5), 1993, pp. 286-293
Risultati: 1-11 |