The Effect of Hydrogenation on the Nutritive Value of the Fatty Acid Fractions of Butter Fat and of Certain Vegetable Oils
Open Access
- 1 December 1941
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 24 (12) , 1027-1034
- https://doi.org/10.3168/jds.s0022-0302(41)70227-4
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Chemical Constitution of Natural FatsBritish Journal of Nutrition, 1949
- The Nutritive Value of the Fatty Acid Fractions of Butter FatJournal of Dairy Science, 1940
- 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