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January 1, 1949Journal of Dairy Research

The nature and quantity of fatty acids produced in butterfat by the action of micro-organisms

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Authors

TRThomas A. RichardsGuy's and St Thomas' NHS Foundation TrustGEG.M. El-SadekAin Shams University

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Cite This Study

Richards et al. (1949) studied this question.

synapsesocial.com/papers/6a902f6c7b6e700e2c8a42aehttps://doi.org/10.1017/s0022029900005264
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1A Study of Fat Splitting and Casein Digesting Bacteria Isolated from Butter1936 · 23 citations
  2. 2The Chemical Constitution of Natural Fats1941 · 245 citations
  3. 3Concerning Rancidity of Butter1917 · 5 citations