The lecithin content of butter and its possible relationship to the fishy flavor

By

Supplee, George Cornell, 1889-

Type

Book

Material

Published material

Publication info

Ithaca, 1919

Subjects

Butter , Flavor and odor , Lecithin

Call Number

SF263 .S8

Language

English

Identifiers

DOI: https://doi.org/10.5962/bhl.title.35618
LCCN: https://lccn.loc.gov/20007084
Wikidata: https://www.wikidata.org/entity/Q51498627