Literature DB >> 16745170

Some further observations on factors which influence the component fatty acids of butter.

H K Dean1, T P Hilditch.   

Abstract

Entities:  

Year:  1933        PMID： 16745170      PMCID： PMC1252956          DOI： 10.1042/bj0270889

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  2 in total

1.  Variations in the component fatty acids of butter due to changes in seasonal and feeding conditions.

Authors:  T P Hilditch; J J Sleightholme
Journal:  Biochem J       Date:  1930       Impact factor: 3.857

2.  The glyceride structure of beef tallows.

Authors:  A Banks; T P Hilditch
Journal:  Biochem J       Date:  1931       Impact factor: 3.857
  2 in total
  6 in total

1.  A further study of the component acids of ox depot fat, with special reference to certain minor constituents.

Authors:  T P Hilditch; H E Longenecker
Journal:  Biochem J       Date:  1937-10       Impact factor: 3.857

2.  The fat composition of milk-fed rats.

Authors:  H E Longenecker; T P Hilditch
Journal:  Biochem J       Date:  1938-05       Impact factor: 3.857

3.  The influence of low and high planes of nutrition on the composition and synthesis of fat in the pig.

Authors:  T P Hilditch; C H Lea; W H Pedelty
Journal:  Biochem J       Date:  1939-04       Impact factor: 3.857

4.  The component acids of milk fats of the goat, ewe and mare.

Authors:  T P Hilditch
Journal:  Biochem J       Date:  1944       Impact factor: 3.857

5.  A note on the general interpretation of fatty acid analyses by the ester fractionation method.

Authors:  T P Hilditch
Journal:  Biochem J       Date:  1934       Impact factor: 3.857

6.  The effect of certain ingested fatty oils upon the composition of cow milk fat.

Authors:  T P Hilditch; H M Thompson
Journal:  Biochem J       Date:  1936-04       Impact factor: 3.857
  6 in total

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