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Assessment of fatty acids composition, total lipid fractions and oil characteristics of four nut kinds [electronic resource].

By:

Abd El-Rahman, Mokhless A. M. M

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Language: English Summary language: Arabic Description: p.212-221Other title:

تقدير التركيب الحامضى الدهنى والتجزؤات الليبيدية وخواص الزيت لأربعة أنواع من النقل [Added title page title]

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Assiut journal of agricultural sciences, 2011 v. 42 (2), Book 1 [electronic resource].

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In: Assiut Journal of Agricultural Sciences 2011.v.42(2)Book 1Summary: This study was planed to evaluate separation and identifi cation of lipids fractions in four nuts namely: Almonds, Hazelnuts, Walnuts and Peanuts. The study included the fractionation and determinations of the compounds of nuts oil as well as the fatty acids composition by GLC technique.

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This study was planed to evaluate separation and identifi cation of lipids fractions in four nuts namely: Almonds, Hazelnuts, Walnuts and Peanuts. The study included the fractionation and determinations of the compounds of nuts oil as well as the fatty acids composition by GLC technique.

Summary in Arabic.

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