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Description - The Lecithin Content of Butter and Its Possible Relationship to the Fishy Flavor, Volumes 28-37... by George Cornell Supplee

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The Lecithin Content Of Butter And Its Possible Relationship To The Fishy Flavor, Volumes 28-37; Volume 29 Of Memoir (Cornell University. Agricultural Experiment Station)

George Cornell Supplee

Cornell University, 1919

Science; Life Sciences; Biochemistry; Butter; Lecithin; Science / Life Sciences / Biochemistry; Technology & Engineering / Agriculture / General

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