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Effect of Neutralization of Cream in the Manufacture of Butter on Water-Insoluble Fatty Acids and Butyric Acid
Hillig, Fred, Ahlmann, S W, Jordan, R CVolume:
34
Journal:
Journal of AOAC INTERNATIONAL
DOI:
10.1093/jaoac/34.3.720
Date:
August, 1951
File:
PDF, 298 KB
1951