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Bywaters, H. W., Maggs, F. T., Pool, C. J. (1927) The determination of illipé butter in chocolate. The Analyst, 52 (615). 324-329 doi:10.1039/an9275200324

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Reference TypeJournal (article/letter/editorial)
TitleThe determination of illipé butter in chocolate
JournalThe Analyst
AuthorsBywaters, H. W.Author
Maggs, F. T.Author
Pool, C. J.Author
Year1927Volume52
Issue615
PublisherRoyal Society of Chemistry (RSC)
DOIdoi:10.1039/an9275200324
Generate Citation Formats
Mindat Ref. ID8173699Long-form Identifiermindat:1:5:8173699:5
GUID0
Full ReferenceBywaters, H. W., Maggs, F. T., Pool, C. J. (1927) The determination of illipé butter in chocolate. The Analyst, 52 (615). 324-329 doi:10.1039/an9275200324
Plain TextBywaters, H. W., Maggs, F. T., Pool, C. J. (1927) The determination of illipé butter in chocolate. The Analyst, 52 (615). 324-329 doi:10.1039/an9275200324
In(1927) The Analyst Vol. 52 (615) Royal Society of Chemistry (RSC)

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Elsdon, G. D., Smith, Percy (1927) A short method for the determination of butter fat. The Analyst, 52 (615). 317pp. doi:10.1039/an9275200317
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Miller, James, Armstrong, D., Drakeley, T. J., Morrell, R. S., Smyth, C. I., Frederick, Robert C. (1927) Notes. The Analyst, 52 (615). 338pp. doi:10.1039/an9275200338
(1927) Legal notes. The Analyst, 52 (615). 340pp. doi:10.1039/an9275200340
 
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