Constituent fatty acids of salmon egg fat
Summary and Conclusions 1. The constituent fatty acids determined by the Hilditch method in the fat from the sample of pink salmon eggs are reported. Forty‐five per cent of the fatty acids were 20 and 22 carbon atoms long, with an average unsaturation of 7.3 hydrogen atoms for the C 20 acids and 11....
| Published in: | Journal of the American Oil Chemists' Society |
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| Main Author: | |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1956
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| Online Access: | http://dx.doi.org/10.1007/bf02638199 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1007%2FBF02638199 https://onlinelibrary.wiley.com/doi/full/10.1007/BF02638199 |