The composition of the mixed fatty acids present in the glycerides of cod-liver and certain other fish-liver oils.
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The composition of the fatty acids present as glycerides in the liver oil of the thresher shark (Alopoecia vulpes).
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Some peculiarities in the glyceride structure of laurel fats.
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The glyceride structure of butter-fats.
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The glyceride structure of beef tallows.
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The glyceride fatty acids of forage grasses: Cocksfoot and perennial ryegrass.
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The body fats of the pig: Some aspects of the formation of animal depôt fats suggested by the composition of their glycerides and fatty acids.
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The component fatty acids and glycerides of the milk-fats of Indian goats and sheep.
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The component fatty acids and glycerides of the milk-fat of Indian camels.
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The body fats of the pig: Progressive hydrogenation as an aid in the study of glyceride structure.
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The component glycerides of hen body fats.
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The component glycerides of an ox depot fat.
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A study of the passage of fatty acids of food into lipins and glycerides of the body using deuterium as an indicator.
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The body fats of the pig: Component glycerides of perinephric and outer back fats from the same animal.
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The component acids and glycerides of some Indian ox depot fats.
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Sheep body fats: Component glycerides of perinephric and external tissue fats from the same animal.
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Human-milk fat: 2. Component glycerides.
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The formation of mono- and di-glycerides during the hydrolysis of triglyceride by pancreatic lipase.
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