NEW VITAMIN C DETERMINATIONS IN MEXICAN FOODS

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dc.contributor.authorGIRAL, FRANCISCO
dc.date.accessioned2026-05-28T15:44:59Z
dc.date.issued1947
dc.description.abstractThe total lipid of the Mexican orthopteran, S purpurascens Charpentier, consists mainly of free fatty acids, whose approx composition has been detd The fat of Sphenarium (Pyrgomorphidae) does not contain S, a feature in which it differs from that of Me
dc.description.paginacion252 -
dc.description.procedenciaLOC
dc.format.discursoArtículo
dc.format.extent1
dc.identifier.issn0185-0806
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/17551
dc.language.isoInglés
dc.numero.secuencia17548
dc.publisherInstituto de Salubridad y Enfermedades Tropicales, Instituto Salubridad y Enfermedades Tropicales, CD MEXICO, DF, MEX
dc.relation.ispartofseriesVol. 5
dc.source.revistafuenteCIENCIA MEXICO
dc.subjectVITAMIN, DETERMINATIONS, MEXICAN, FOODS
dc.subject.categoriaprincipalMULTIDISCIPLINARIA
dc.subject.disciplinaCIENCIAS DE LA NUTRICION
dc.subject.subdisciplinaNUTRIENTES
dc.titleNEW VITAMIN C DETERMINATIONS IN MEXICAN FOODS
dc.title.alternativeCIENC MEX

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