(Q42567511)

2 November 2017

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

1 reference

2 November 2017

0 references

0 references

Dean HK

1

1 reference

2 November 2017

Hilditch TP

series ordinal

2

1 reference

2 November 2017

language of work or name

English

0 references

publication date

1 January 1933

1 reference

2 November 2017

9

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based on heuristic

inferred from page(s)

published in

Biochemical Journal

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2 November 2017

27

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2 November 2017

3

1 reference

2 November 2017

889-897

1 reference

The glyceride structure of beef tallows

2 November 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=1252956

PubMed Central

reference URL

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

28 May 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=1252956

PubMed Central

reference URL

28 May 2018

Identifiers

DOI

10.1042/BJ0270889

1 reference

release_ypjeoyqepzhwtk4t37bgszrniu

2 November 2017

1 reference

https://api.fatcat.wiki/v0/release/ypjeoyqepzhwtk4t37bgszrniu

Fatcat

reference URL

mapped directly with Wikidata item

24 November 2022

based on heuristic

1 reference

2 November 2017

PubMed publication ID

16745170

1 reference