[Nutrition-physiological properties of frying fats. 8. Hematological and blood-chemical studies].

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作者信息

Henschel J, Führ J, Lang K

出版信息

Z Ernahrungswiss. 1976 Sep;15(3):247-50. doi: 10.1007/BF02022000.

DOI:10.1007/BF02022000

PMID:987658

Abstract

The hematological and chemical examination of the 3rd generation of rats fed soy bean oil used for fish frying showed not any abnormal data.

摘要

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本文引用的文献

Long-term rat feeding study with used frying fats.

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[A kinetic method for determination of the activity of pseudocholinesterase (acylcholine acyl-hydrolase 3.1.1.8.)].

Klin Wochenschr. 1967 Mar 15;45(6):325-7. doi: 10.1007/BF01747115.

[Nutrition-physiological properties of fish-frying fats. I. Effects of frying on chemical composition and food-efficiency].

Z Ernahrungswiss. 1969 Jul;9(4):363-87. doi: 10.1007/BF02021518.

[Nutritional-physiological properties of fish-frying fats. 2. Influence on reproduction and rearing of progeny].

Z Ernahrungswiss. 1971 Apr;10(3):234-8. doi: 10.1007/BF02020934.

[Nutrition-physiological properties of frying fats. 4. Influence on the life expectation of experimental animals].

Z Ernahrungswiss. 1973 Dec;12(4):241-7. doi: 10.1007/BF02020643.

[Nutrition physiology properties of fish-frying fats. 3. Gel permeation chromatography of fish-frying fats].

Z Ernahrungswiss. 1973 Jun;12(2):134-43. doi: 10.1007/BF02023912.

[Nutrition physiological qualities of frying fats. 5. Analysis of animal body fats for dimer triglycerides, dimer fatty acids and polar parts following feeding with frying fats].

Z Ernahrungswiss. 1974 Sep;13(3):81-8. doi: 10.1007/BF02021367.

[Nutrition physiological effects of frying fats. 6. Histological findings in 2 generations of rats fed all their life with frying fats].

Z Ernahrungswiss. 1974 Sep;13(3):132-42. doi: 10.1007/BF02021372.

[Nutrition physiological aspects of deep frying fats. 7. Effect of deep frying fats on the lipid metabolism and the fatty acid composition of body lipids].

Z Ernahrungswiss. 1975 Sep;14(3):175-83. doi: 10.1007/BF02021197.

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