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dc.contributor | Universitat de Barcelona |
---|---|
dc.contributor.author | Nuchi, C. D. |
dc.contributor.author | Guardiola Ibarz, Francesc |
dc.contributor.author | Bou Novensà, Ricard |
dc.contributor.author | Bondioli, Paolo |
dc.contributor.author | Della Bella, Laura |
dc.contributor.author | Codony Salcedo, Rafael |
dc.date | 2014-05-16T16:28:29Z |
dc.date | 2014-05-16T16:28:29Z |
dc.date | 2009-03-11 |
dc.date | 2014-05-16T16:28:29Z |
dc.identifier.citation | 0021-8561 |
dc.identifier.citation | 566476 |
dc.identifier.uri | http://hdl.handle.net/2445/54127 |
dc.format | 8 p. |
dc.format | application/pdf |
dc.language.iso | eng |
dc.publisher | American Chemical Society, Books and Journals Division |
dc.relation | Versió postprint del document publicat a: http://dx.doi.org/10.1021/jf803369h |
dc.relation | Journal of Agricultural and Food Chemistry, 2009, vol. 57, num. 5, p. 1952-1959 |
dc.relation | http://dx.doi.org/10.1021/jf803369h |
dc.rights | (c) American Chemical Society, Books and Journals Division], 2009 |
dc.rights | info:eu-repo/semantics/openAccess |
dc.subject | Pinsos |
dc.subject | Olis i greixos |
dc.subject | Dieta |
dc.subject | Àcids grassos |
dc.subject | Reacció d'oxidació-reducció |
dc.subject | Feeds |
dc.subject | Oils and fats |
dc.subject | Diet |
dc.subject | Fatty acids |
dc.subject | Oxidation-reduction reaction |
dc.title | Assessment of the levels of degradation in fat co- and by-products for feed uses and their relationships with some lipid composition parameters |
dc.type | info:eu-repo/semantics/article |
dc.type | info:eu-repo/semantics/acceptedVersion |
dc.description.abstract |