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The lecithin content of butter and its possible relationship to the fishy flavor ..

by: Supplee, George Cornell, 1889- [from old catalog]

Publication date: 1919

Topics: Butter, Lecithin. [from old catalog]

Publisher: [Ithaca

Collection: library_of_congress; biodiversity; americana

Contributor: The Library of Congress

Language: English

1 p.l., p. 97-151. 24 cm

Notes

printing light

Addeddate: 2009-08-06 14:18:22

Call number: 6846828

Camera: Canon 5D

External-identifier: urn:oclc:record:1048229552

Foldoutcount: 0

Identifier: lecithincontento00supp

Identifier-ark: ark:/13960/t9s18g754

Identifier-bib: 00008859735

Lccn: 20007084

Ocr: tesseract 5.3.0-3-g9920

Ocr_detected_lang: en

Ocr_detected_lang_conf: 1.0000

Full catalog record: MARCXML

This book is available with additional data at Biodiversity Heritage Library.

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Uploaded by SheliaDeRoche on August 6, 2009

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