The Nutritive Value of the Fatty Acid Fractions of Butter Fat
Open Access
- 1 December 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (12) , 1205-1210
- https://doi.org/10.3168/jds.s0022-0302(40)92832-6
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The Effect of Added Egg Phospholipids on the Nutritive Value of Certain Vegetable OilsJournal of Dairy Science, 1940
- The Comparative Nutritive Value of Butter Fat and Certain Vegetable OilsJournal of Dairy Science, 1940
- The fatty acids and component glycerides of some New Zealand buttersThe Analyst, 1929