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	Provedor de dados OceanDocs (2) Autor Carrizo, J.C.R. (2) Cuello, O.M. (2) Palavra-chave Fish oils (2) Http://aims.fao.org/aos/agrovoc/c_2926 (2) Fatty acids (1) Http://aims.fao.org/aos/agrovoc/c_2818 (1) Http://aims.fao.org/aos/agrovoc/c_5399 (1) Organoleptic properties (1) Seasonal variations (1) Mais... Tipo do documento Journal Contribution (2) Ano 1986 (2) País Belgium (2) Idioma Espanhol (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última El aceite de pescado argentino y sus posibilidades de utilización en procesos industriales. Parte 1. Variación estacional de sus propiedades y composición en ácidos grasos OceanDocs Cuello, O.M.; Carrizo, J.C.R.. As a result of preliminary works, it is possible to conclude that the argentine fish oils could be proper raw materials for the preparation of sulfated oils and another industrial products. In this work, the physicochemical properties and the fatty acid composition of twelve samples of fish oils were determined monthly during a year in order to evaluate their seasonal variations and the probable incidence on their potential applications. Tipo: Journal Contribution Palavras-chave: Fish oils; Fatty acids; Seasonal variations; Organoleptic properties; Fish oils; Fatty acids; Organoleptic properties; Http://aims.fao.org/aos/agrovoc/c_2926; Http://aims.fao.org/aos/agrovoc/c_2818; Http://aims.fao.org/aos/agrovoc/c_5399. Ano: 1986 URL: http://hdl.handle.net/1834/2036 El aceite de pescado argentino y sus posibilidades de utilización en procesos industriales. Parte II. Obtención de derivados sulfatados para la nutrición de cueros OceanDocs Carrizo, J.C.R.; Cuello, O.M.. Twelve sulfated oils were prepared from Argentine's raw fish oils, and three more from samples previously bleached. The samples were taken montly during a year at a factory in the Mar del Plata (Argentine)zone. Each oil and its sulfated derivative was analyzed in its physico-chemical properties. The hydrophilic and hydrophobic fractions were separated and the fatty acids composition of the latter were determined. From the results obtained, it is possible to conclude that the Argentine's fish oils sulfated will be able to be used in fat-liquoring of leather. Tipo: Journal Contribution Palavras-chave: Fish oils; Fish oils; Http://aims.fao.org/aos/agrovoc/c_2926. Ano: 1986 URL: http://hdl.handle.net/1834/2037 Registros recuperados: 2 Primeira ... 1 ... Última

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