THE RELATIONSHIPS AMONG CRACKED SOYBEANS FED, BARN TEMPERATURE AND THE DEGREE OF UNSATURATION OF MILK FAT

[1] ARUP P., 1932, Analyst, V57, P610, DOI 10.1039/an9325700610

[2] BREAZEALE D. F., 1938, Journal of Dairy Science, V21, P335, DOI 10.3168/jds.S0022-0302(38)92977-7

[3] COULTER ST, 1934, J DAIRY SCI, V17, P543

[4] Some further observations on factors which influence the component fatty acids of butter. [J]. BIOCHEMICAL JOURNAL, 1933, 27 : 889 - 897

[5] THE INFLUENCE OF CRACKED SOYBEANS AND OTHER FACTORS UPON FLAVOR OF MILK AND THE IODINE VALUE OF MILK FAT [J]. JOURNAL OF DAIRY SCIENCE, 1950, 33 (04) : 205 - 215

[6] Variations in the component fatty acids of butter due to changes in seasonal and feeding conditions. [J]. BIOCHEMICAL JOURNAL, 1930, 24 (04) : 1098 - 1113

[7] JACOBS MB, 1938, CHEM ANAL FOODS FOOD, P215

[8] REGAN W. M., 1938, JOUR DAIRY SCI, V21, P73, DOI 10.3168/jds.S0022-0302(38)95617-6

[9] WILSTER G. H., 1941, National Butter and Cheese Journal, V32, P16

[10] 1935, OFFICIAL TENTATIVE M

[1] ARUP P., 1932, Analyst, V57, P610, DOI 10.1039/an9325700610

[2] BREAZEALE D. F., 1938, Journal of Dairy Science, V21, P335, DOI 10.3168/jds.S0022-0302(38)92977-7

[3] COULTER ST, 1934, J DAIRY SCI, V17, P543

[4] Some further observations on factors which influence the component fatty acids of butter. [J]. BIOCHEMICAL JOURNAL, 1933, 27 : 889 - 897

[5] THE INFLUENCE OF CRACKED SOYBEANS AND OTHER FACTORS UPON FLAVOR OF MILK AND THE IODINE VALUE OF MILK FAT [J]. JOURNAL OF DAIRY SCIENCE, 1950, 33 (04) : 205 - 215

[6] Variations in the component fatty acids of butter due to changes in seasonal and feeding conditions. [J]. BIOCHEMICAL JOURNAL, 1930, 24 (04) : 1098 - 1113

[7] JACOBS MB, 1938, CHEM ANAL FOODS FOOD, P215

[8] REGAN W. M., 1938, JOUR DAIRY SCI, V21, P73, DOI 10.3168/jds.S0022-0302(38)95617-6

[9] WILSTER G. H., 1941, National Butter and Cheese Journal, V32, P16

[10] 1935, OFFICIAL TENTATIVE M