{"title":"热处理对膳食脂肪化学和生物学特性的影响。分光光度法和气相色谱法的变化]。","authors":"M RINETTI, G L GIOVETTI","doi":"","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":86813,"journal":{"name":"Minerva dietologica","volume":"2 ","pages":"131-6"},"PeriodicalIF":0.0000,"publicationDate":"1962-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[Influence of thermal treatment on the chemical and biological characteristics of dietary fats. Spectrophotometric and gas chromatography variations].\",\"authors\":\"M RINETTI, G L GIOVETTI\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":86813,\"journal\":{\"name\":\"Minerva dietologica\",\"volume\":\"2 \",\"pages\":\"131-6\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1962-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Minerva dietologica\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Minerva dietologica","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}