The lecithin content of butter and its possible relationship to the fishy flavor
1919
Supplee, G. C. (George Cornell)
AGROVOC Keywords
Bibliographic information
Publisher Cornell University | Ithaca, N.Y. : Cornell University, 1919
Publisher
Cornell University
Other Subjects
Flavor and odor
Language
English
Note
George Cornell Supplee.
Includes bibliographical references (pages 150-151).
Type
Monograph; Book; Text; Report; Bibliography; Book; Monograph
2024-02-27
2025-07-20
MODS
Data Provider
This bibliographic record has been provided by National Agricultural Library
If you notice any incorrect information relating to this record, please contact us at [email protected]