Some further observations on factors which influence the component fatty acids of butter.
作者信息
Dean H K, Hilditch T P
机构信息
The Department of Industrial Chemistry, University of Liverpool.
出版信息
Biochem J. 1933;27(3):889-97. doi: 10.1042/bj0270889.
Abstract
摘要
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本文引用的文献
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The glyceride structure of beef tallows.牛脂的甘油酯结构。
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2
Variations in the component fatty acids of butter due to changes in seasonal and feeding conditions.由于季节和饲养条件的变化，黄油中脂肪酸成分的差异。
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