[Effect of formalin and freezing preservation on lipid and fatty acid composition].
D000818:Animals; D001923:Brain Chemistry; D002554:Cerebrosides / Q000032:analysis; D002784:Cholesterol / Q000032:analysis; D002849:Chromatography, Gas; D002855:Chromatography, Thin Layer; D005227:Fatty Acids / Q000032:analysis*; D005557:Formaldehyde / Q000494:pharmacology*; D005615:Freezing; D005732:Gangliosides / Q000032:analysis; D008055:Lipids / Q000032:analysis*; D008297:Male; D010713:Phosphatidylcholines / Q000032:analysis; D010714:Phosphatidylethanolamines / Q000032:analysis; D011180:Postmortem Changes; D051381:Rats; D013109:Sphingomyelins / Q000032:analysis; D013433:Sulfoglycosphingolipids / Q000032:analysis; D014021:Tissue Preservation; D014280:Triglycerides / Q000032:analysis
D002554:Cerebrosides; D005227:Fatty Acids; D005732:Gangliosides; D008055:Lipids; D010713:Phosphatidylcholines; D010714:Phosphatidylethanolamines; D013109:Sphingomyelins; D013433:Sulfoglycosphingolipids; D014280:Triglycerides; D005557:Formaldehyde; D002784:Cholesterol