DIGITALNA ARHIVA ŠUMARSKOG LISTA
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ŠUMARSKI LIST 9-10/1985 str. 57 <-- 57 --> PDF |
11. Marshall, C. L., Brown, A. D.: The membrane Lipids of Halobacterium halobum. Biochem. J., 110, 441—448, 1968. 12. Morrison , J. D.: Organic Chemistry, Waldworth Publishing Company, Belmont California, 1979. 13. Morrison, W. R. T a n, S. L., H arg in, K. D.: Method for the Quantitative analysis of lipids in cereal grains and similar tissuek. J. Scii. Food Agric-, 31, 329—340, 1980. 14. Nicol a i des, N.: Skin Lipids. Lipid class Composition of Anatomical fites. J. Am. Oil Chemists Soc., 42, 691—702, 1965. 15. R a c, M.: Ulja i masti, Poslovno udruženje proizvođača biljnih ulja, Beograd, 1964. 16. Rogina , B.: Biokemija, Sveučilište u Zagrebu, 1968. 17. Rouser. G., G a 11 i, C, Liebe r, Analytical Fractionation of Complex Lipid Mixtures: DEAE Celulose Column Chromatography Combined with Quantitative Thin Layer Chromatography. J. Am. Oil Chemists Soc. 41, 836—840, 1964. 18. Rouser, G., Kritchewsky, G., G a 11 i, C, Heller, D.: Determination of Polar Lipids, Quantative Column and Thin-Layer Chromotography. J. Am. Oil Chemist´ Soc, 42, 215—227. 1965. 19. Shaw, N., Schmith, F. P., Kostra, W. L.: The Lipid Composition of Mycoplasma Laidawii Strain B. Biochem. J., 107, 329—333, 1963. 20. Shaw, N., Digliinger, F.: The structure of an Acylated Inositol Manoside in the Lipids of Propionic Acid Bacteria. Biochem. J., 112, 769—775, 1969. 21. Singh , S. P., M i a r a, B. K.: Lipid of Guar seed meal. J. Agric. Food Chem., 29, 907—909, 1981. 22. Skipski, V. P., Good, J. J., Barclay, M., Reggio, R. B.: Quantitive Analysis of Simple Lipid Classes bv Thin-Layer Chromatograph. Biochem. Biophys. Acta, 152, 10—19, 1968. 23. S c h o r m ü 11 e r, J.: Handbuch der Lebensmittelchemie, Band I.. Springer-Verlag, Berlin, 1965. 24. So ima jar vi, J., Linko, R. R.: Composition of Polar lipids in carrot roots. J. Agric. Food Chem., 27, 3279 — 1281, 1979. 25. Stahl , E.: Thin-Layer Chromatography, Acad,. Press. Inc. Publisher, New York — London, 1965. 26. Smidovnik, A., Pre do vić, I., Vitez, Lj.: Karakterizaci.ja olj rastlinskega izvora s pomoćju kromatografskih metod. Nova proizvod, 32, 23—29, 1981. 27. White, A., Handler, P., Smith, E. L.: Principles of Biochemistry, Mc Graw-Hill Book Company, New York, 1968. Lipids S u m m m a r y Lipids are very important physiological, nutritional and industrial compounds, which is corroborated by man published research works- In these works, besides the generaly known terms such as fats, oils, waxes and soaps, others also appear as real lipids, neutral fats, acid lipids, non-acid lipinds, etc. In order to facilitate study of literature on lipids, this paper discusses the meanings of particular terms. |