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. 1932;26(2):298–308. doi: 10.1042/bj0260298

The body fats of the pig

Some aspects of the formation of animal depôt fats suggested by the composition of their glycerides and fatty acids

Adam Banks ¹, Thomas Percy Hilditch ¹

PMCID: PMC1260905 PMID: 16744824

306

Selected References

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

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]
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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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