The lecithin content of butter and its possible relationship to the fishy flavor
Supplee, George Cornell, 1889-
Book
Published material
Ithaca, 1919
Butter , Flavor and odor , Lecithin
SF263 .S8
English
DOI: https://doi.org/10.5962/bhl.title.35618 LCCN: https://lccn.loc.gov/20007084 Wikidata: https://www.wikidata.org/entity/Q51498627
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