Concepedia
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Publications
1
Citations
146
H-Index
Active since
1956
Edward Doyle Slifer is an author specializing in food chemistry, analytical chemistry, and agricultural economics.
Top concepts
HealthLipidsBioanalysisEngineeringBiochemistryFood ScienceGlycobiologyFood ChemistryLipid ChemistryAnalytical Chemistry
Publications per year
1956–1956
Lipids of Wheat Flour. I. Characterization of Galactosylglycerol Components<sup>1</sup>
H. E. Carter, Robert H. McCluer, Edward Doyle Slifer · Journal of the American Chemical Society · 1956 · 146 citations
Food Chemistry, Lipid Analysis, Agricultural Chemistry +15
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