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. 1931;25(6):1954–1964. doi: 10.1042/bj0251954

The body fats of the pig

Influence of ingested fat on the component fatty acids

Ramkanta Bhattacharya 1, Thomas Percy Hilditch 1
PMCID: PMC1260830  PMID: 16744764

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1955

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

  1. Banks A., Hilditch T. P. The glyceride structure of beef tallows. Biochem J. 1931;25(4):1168–1182. doi: 10.1042/bj0251168. [DOI] [PMC free article] [PubMed] [Google Scholar]
  2. Hilditch T. P., Sleightholme J. J. The glyceride structure of butter-fats. Biochem J. 1931;25(2):507–522. doi: 10.1042/bj0250507. [DOI] [PMC free article] [PubMed] [Google Scholar]

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