Seasonal variations in the fatty acid composition of butter made at retiers (Ille-et-Vilaine)
Lait, 54 533-534 (1974) 117-138
You can advise a colleague about this article by filling this form below.
Your colleague will receive an e-mail containing your message and a link to the selected article.
Here is the text to be sent:
[Your name] recommends the following article: