Author:
Poe Charles F.,Fehlmann Hazel A.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
1. Snodgrass, K. Margarine as a butter substitute. Chapter XIV. Food Research Institute, Stanford University. 1930.
2. The nutritive value of margarines and butter substitutes with reference to their content of the fat-soluble accessory growth substance;Halliburton;Amer. J. Physiol.,1917
3. Fat-soluble vitamine I;Steenbock;J. Biol. Chem.,1918
4. Vitamin A and D content of some margarines;Fetter Dorothy;Amer. J. Physiol.,1931
5. Vitamin content of nut margarine;Hawk;Amer. Food Jour.,1924
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献