Variations in the component fatty acids of butter due to changes in seasonal and feeding conditions

Abstract

Research Article| January 01 1930 Variations in the component fatty acids of butter due to changes in seasonal and feeding conditions 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 John Joseph Sleightholme John Joseph Sleightholme 1The Department of Industrial Chemistry, University of Liverpool Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1930) 24 (4): 1098–1113. https://doi.org/10.1042/bj0241098 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation Thomas Percy Hilditch, John Joseph Sleightholme; Variations in the component fatty acids of butter due to changes in seasonal and feeding conditions. Biochem J 1 January 1930; 24 (4): 1098–1113. doi: https://doi.org/10.1042/bj0241098 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. © 1930 CAMBRIDGE UNIVERSITY PRESS1930 Article PDF first page preview Close Modal You do not currently have access to this content.