NUTRITIONAL EFFECTS OF AUTOXIDIZED FATS IN ANIMAL DIETS. BEEF FAT IN THE DIET OF RATS.
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Animals↗
Biomedical subjects
C H LEA
Publications and source records attributed to C H LEA.
Chemical and nutritional changes in stored herring meal. Nutritional significance of oxidation of the oil.
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Lipids↗
Chemical and nutritional changes in stored herring meal. 3. Effect of heating at controlled moisture contents on the binding of amino acids in freeze-dried herring press cake and in related model systems.
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Amino Acids↗
Chemical and nutritional changes in stored herring meal. 2.
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Animals↗
Technological aspects of food irradiation. Chemical changes in stored foods when microbial spoilage is not limiting.
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Food Irradiation↗
Chemical and nutritional changes in stored herring meal.
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Animals↗
Phospholipids. IV. On the composition of hen's egg phospholipids.
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Animals↗
Composition of egg phospholipids.
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Eggs↗
The ninhydrin reaction of unhydrolysed phospholipids.
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Humans↗
Phospholipids. 3. On the chromatographic separation of glycerophospholipids.
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Chromatography↗
Chromatography of glycerophospholipids on silica-impregnated paper.
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Chromatography↗
Separation of the phospholipids of egg yolk on silicic acid.
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Egg Yolk↗
Phospholipids. 2. Estimation of amino nitrogen in intact phospholipids.
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Indicators and Reagents↗
Phospholipins. I. Partition chromatography of egg-yolk phospholipins on cellulose.
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Cellulose↗
Lipovitellin. III. The effect of sugars on the stability of freeze-dried lipovitellin.
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Carbohydrates↗
Lipovitellin. IV. Chemical composition of the lipid and of the fractions removed by various treatments.
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Egg Proteins↗
A reaction of d-glucosamine in the presence of dry protein.
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Glucosamine↗
Studies on the reaction between proteins and reducing sugars in the dry state. V. The reactions of d-galactose, 2-deoxy-d-galactose, d-glucosamine and n-acetyl-d-glucosamine with casein.
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Acetylglucosamine↗