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

Abstract

Research Article| January 01 1933 Some further observations on factors which influence the component fatty acids of butter Harry Kenneth Dean; Harry Kenneth Dean 1The Department of Industrial Chemistry, University of Liverpool Search for other works by this author on: This Site PubMed Google Scholar Thomas Percy Hilditch Thomas Percy Hilditch 1The Department of Industrial Chemistry, University of Liverpool Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1933) 27 (3): 889–897. https://doi.org/10.1042/bj0270889 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share MailTo Twitter LinkedIn Cite Icon Cite Get Permissions Citation Harry Kenneth Dean, Thomas Percy Hilditch; Some further observations on factors which influence the component fatty acids of butter. Biochem J 1 January 1933; 27 (3): 889–897. doi: https://doi.org/10.1042/bj0270889 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF. © 1933 CAMBRIDGE UNIVERSITY PRESS1933 Article PDF first page preview Close Modal You do not currently have access to this content.