Huile de palme rouge de Colombie : un équivalent tropical de l'huile d'olive
The characterisation of the studied Columbian red palm oil (fatty acid composition, regiodistribution, solid content...) makes it a potential oil of speciality which may be passed for the tropical equivalent of olive oil.
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Main Authors: | , , , , , |
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Format: | article biblioteca |
Language: | fre |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, huile de palme, acide gras, composition chimique, huile d'olive, qualité, acidité, antioxydant, propriété physicochimique, http://aims.fao.org/aos/agrovoc/c_5514, http://aims.fao.org/aos/agrovoc/c_2818, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_25491, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_8601, http://aims.fao.org/aos/agrovoc/c_511, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_1767, |
Online Access: | http://agritrop.cirad.fr/528024/ http://agritrop.cirad.fr/528024/1/document_528024.pdf |
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Summary: | The characterisation of the studied Columbian red palm oil (fatty acid composition, regiodistribution, solid content...) makes it a potential oil of speciality which may be passed for the tropical equivalent of olive oil. |
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