Chemical, physical, and biologic properties of butter and ghee

Autor:	R I, Tannous, A, Merat
Rok vydání:	1969
Předmět:	Chromatography Gas Hot Temperature Time Factors Chemical Phenomena Fatty Acids Fatty Acids Nonesterified Dietary Fats Zea mays Rats Chemistry Milk Fermentation Butter Animals Cattle Digestive System Oils
Zdroj:	Journal of the American Dietetic Association. 55(3)
ISSN:	0002-8223
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::b126392d0e09e175289006ef82fe80cc https://pubmed.ncbi.nlm.nih.gov/5806573 Zobrazit plný text záznamu