Some further observations on factors which influence the component fatty acids of butter.

The Biochemical journal ·Vol. 27 ·No. 3 ·1933-00-00 ·Pages 889-97

Dean HK, Hilditch TP

Abstract

暂无摘要

Authors & Affiliations

2 authors, click to expand affiliations / ORCID

Dean H K

The Department of Industrial Chemistry, University of Liverpool.

Hilditch T P

References (2)

2 references, click to expand

Variations in the component fatty acids of butter due to changes in seasonal and feeding conditions.
Biochem J. 1930;24(4):1098-113 PMID: 16744435
The glyceride structure of beef tallows.
Biochem J. 1931;25(4):1168-82 PMID: 16744679

Article Info

Journal

The Biochemical journal

Abbr.

Biochem J

ISSN

0264-6021

DOI

Published

1933-00-00

Pages

889-97

Language

English

Region

England

NLM ID

2984726R

PMCID

PMC1252956

External Links

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