The Effect of Added Egg Phospholipids on the Nutritive Value of Certain Vegetable Oils
Open Access
- 1 December 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (12), 1201-1204
- https://doi.org/10.3168/jds.s0022-0302(40)92831-4
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- The Comparative Nutritive Value of Butter Fat and Certain Vegetable OilsJournal of Dairy Science, 1940