Search Results - Mattil, K F

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  1. 1
    Chemistry of the Lipids

    Chemistry of the Lipids by Mattil, K F

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  2. 2
    The Glyceride Structure of Natural Fats

    The Glyceride Structure of Natural Fats by Mattil, K. F., Norris, F. A.

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  3. 3
    Determination of Gallic Acid Added to Fats and Oils

    Determination of Gallic Acid Added to Fats and Oils by Mattil, K F, Filer, Jr, L J

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  4. 4
    50th ANNIVERSARY FEATURE—Animal Fats

    50th ANNIVERSARY FEATURE—Animal Fats by Black, H. C., Mattil, K. F., Robinson, H. E.

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  5. 5
    The Action of Primary Grignard Reagents with t-Butylacetyl Chloride. II1

    The Action of Primary Grignard Reagents with t-Butylacetyl Chloride. II1 by Whitmore, Frank C, Whitaker, J. S, Mattil, K. F, Popkin, A. H

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  6. 6
    Comparative Digestibilities of Plastic Shortenings Made from Lard and from Hydrogenated Vegetable Oils

    Comparative Digestibilities of Plastic Shortenings Made from Lard and from Hydrogenated Vegetable Oils by Mattil, Karl F., Higgins, Jim W., Robinson, H. E.

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  7. 7
    The Reducing Action of Primary Grignard Reagents

    The Reducing Action of Primary Grignard Reagents by Whitmore, Frank C., Popkin, A. H., Whitaker, J. S., Mattil, K. F., Zech, J. D.

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  8. 8
    The Action of Primary Grignard Reagents on t-Butylacetyl Chloride

    The Action of Primary Grignard Reagents on t-Butylacetyl Chloride by Whitmore, Frank C., Popkin, A. H., Whitaker, J. S., Mattil, K. F., Zech, J. D.

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  9. 9
    Comparative digestibilities of plastic shortenings made from lard and from hydrogenated vegetable oils

    Comparative digestibilities of plastic shortenings made from lard and from hydrogenated vegetable oils by MATTIL, K F, HIGGINS, J W, ROBINSON, H E

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  10. 10
    The Action of Primary Grignard Reagents with t-Butylacetyl Chloride. II 1

    The Action of Primary Grignard Reagents with t-Butylacetyl Chloride. II 1 by Whitmore, Frank C., Whitaker, J. S., Mattil, K. F., Popkin, A. H.

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