Research Article| January 01 1931 The glyceride structure of beef tallows Adam Banks; Adam Banks 1The Department of Industrial Chemistry, University of Liverpool Search for other works by this author on: This Site PubMed Google Scholar Thomas Percy Hilditch Thomas Percy Hilditch 1The Department of Industrial Chemistry, University of Liverpool Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1931) 25 (4): 1168–1182. https://doi.org/10.1042/bj0251168 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation Adam Banks, Thomas Percy Hilditch; The glyceride structure of beef tallows. Biochem J 1 January 1931; 25 (4): 1168–1182. doi: https://doi.org/10.1042/bj0251168 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF.
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T. P. Hilditch (1931) studied this question.
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