The Lecithin Content Of Butter And Its Possible Relationship To The Fishy Flavor, Volumes 28-37
This volume presents an in-depth investigation into the lecithin content of butter and its potential correlation to the development of a fishy flavor. Authored by George Cornell Supplee, the study meticulously examines various aspects of butter composition and the chemical processes involved in flavor degradation. The work provides valuable insights into the complexities of dairy science, making it an essential resource for researchers, food scientists, and industry professionals. This historical text offers a detailed look at the scientific understanding of butter quality and preservation techniques of the early 20th century.
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