Composition of ancient Irish bog butter

International Dairy Journal

Volumn 17, Issue 9, 2007, Pages 1011-1020

  Cronin, T ^a,b   Downey, L ^c   Synnott, C ^b   McSweeney, P ^b   Kelly, E P ^d   Cahill, M ^d   Ross, R P ^a,e   Stanton, C ^a,e  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

^d National Museum of Ireland   (Ireland)

^e UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bog; Butter; Fatty acids; Protein

Indexed keywords

AMINO ACIDS; CRYSTALLINE MATERIALS; DECOMPOSITION; FATTY ACIDS; MOISTURE; OILS AND FATS; SODIUM CHLORIDE;

BOGS; BUTTER; CRYSTALLINE FORMS;

DAIRY PRODUCTS;

EID: 34249987600     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.01.012     Document Type: Article

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