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Publications by Bingyu Jing

Traditional Tibetan Ghee: Physicochemical Characteristics and Fatty Acid Composition

Journal of Oleo Science

Chemical Engineering

English

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Nutritional Value and Fatty Acid Composition of Some Traditional Argentinean Meat Sausages

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Physicochemical Properties and Fatty Acid Composition of Crude and Processed Adenopus Breviflorus Benth Seed Oil

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Technology and Physicochemical Characteristics of Traditional Dhaka Cheese

International Journal of Dairy Science

English

CDC Group IIc: Phenotypic Characteristics, Fatty Acid Composition, and Isoprenoid Quinone Content.

Journal of Clinical Microbiology

English

Physicochemical Characteristics and Fatty Acids Composition of Crude Oil Extracted From Blackberry (Rubus Glaucus Benth) Residues

Grasas y Aceites

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Fatty Acid Profile of Traditional Soymilk

European Food Research and Technology

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Studies on Physicochemical Composition of Bennimix: A Traditional Weaning Food

American Journal of Food Technology

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Comparative Characteristics of Fatty Acid Composition of Blood Plasma and Erythrocytes in Chronic Respiratory Diseases

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The Effect of Dietary Oil Containing (N-3) Fatty Acids on the Fatty Acid, Physicochemical, and Organoleptic Characteristics of Pig Meat and Fat.

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