The Relationships among Cracked Soybeans Fed, Barn Temperature and the Degree of Unsaturation of Milk Fat,
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
1. The Iodine and Thiocyanogen Values of Irish Butter;Arup;Analyst,1932
2. Association of Official Agricultural Chemists. Official and Tentative Methods of Analysis. 4th ed. Washington, D. C. 1935.
3. A Study of Methods for the Determination of Acidity in Butterfat;Breazeale;J. Dairy Sci.,1938
4. The Relation between the Hardness of Butter and Butterfat and the Iodine Number of the Butterfat;Coulter;J. Dairy Sci.,1934
5. Some Further Observations on Factors which Influence the Component Fatty Acids of Butter;Dean;Biochem. J.,1933
Cited by 3 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
1. Effects of Environmental Temperature and Humidity on the Fatty Acid Composition of Milk Fat;Journal of Dairy Science;1961-10
2. Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology;Journal of Dairy Research;1952-06
3. The Relationship of Stage of Lactation, Pasturage and Environmental Temperature to the Degree of Unsaturation of Cow Milk Fat;Journal of Dairy Science;1951-06
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