|
| Fatty acid composition of seed oils of Mediterranean herbaceous
species. (English) E. Ucciani, G. Mallet, J. Gamisans and M. Gruber. 45(3),1994, 107-112 [Abstract] |
| Changes in the quality of the oil and the food product in
semi-industrial frying. (English) M. Beatriz, P.P. Oliveira and Margarida A. Ferreira. 45(3),1994, 113-118 [Abstract] |
| The frying of frozen sardine fillets in olive oil. Effects
of different thawing methods on the fat content and fatty acid composition. (Spanish) Mª. E. Alvarez Pontes, J.M. Viejo, F.J. Sánchez Muniz and A. Mª. Castrillón. 45(3),1994, 119-125 [Abstract] |
| Anaerobic digestion of waste waters after washing olives
used for oil production: Influence of harvest time on the kinetics of the
process. (Spanish) R. Borja Padilla, J. Alba Mendoza and F. Hidalgo Casado. 45(3),1994, 126-131 [Abstract] |
| Physical refining of edible oils using nitrogen as stripping
gas. Process optimization. (English) E. Graciani Constante, J.C. Bada Gancedo, F. Rodríguez Berbel and Mª. V. Ruiz Méndez. 45(3),1994, 132-146 [Abstract] |
| Studies on colour fixation of the oil of mature, immature
and damaged cottonseed. (English) H.E. Helmy, A.S. El-Nockrashy and H.M. El-Noamany. 45(3),1994, 147-154 [Abstract] |
| Blue shark liver oil (Prionace glauca): Fractionation and
stabilization with antioxidants. (Spanish) M.T.B. Pacheco and D. Barrera Arellano. 45(3),1994, 155-160 [Abstract] |
| Study of the fatty acid composition of the seed oils of some
wild plants in Spain. (Spanish) J. Vioque, J.E. Pastor and E. Vioque. 45(3),1994, 161-163 [Abstract] |
| Analytical methods of oxysterol determination. (Spanish) F. Guardiola, R. Codony, M. Rafecas and J. Boatella. 45(3),1994, 164-192 [Abstract] |
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