[Nutrition physiology properties of fish-frying fats. 3. Gel permeation chromatography of fish-frying fats].
D010367:Arachis; D055598:Chemical Phenomena; D002621:Chemistry; D002849:Chromatography, Gas; D002850:Chromatography, Gel; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005233:Fatty Alcohols / Q000032:analysis; D005989:Glycerides / Q000032:analysis; D006358:Hot Temperature; D013058:Mass Spectrometry; D008970:Molecular Weight; D009821:Oils; D013025:Glycine max; D014280:Triglycerides / Q000032:analysis
D004041:Dietary Fats; D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D005233:Fatty Alcohols; D005989:Glycerides; D009821:Oils; D014280:Triglycerides
Uber die ernährungsphysiologischen Eigenschaften von Fisch-Fritierfetten. 3. Gelpermeationschromatographie von Fisch-Fritierfetten.