Lard Becomes a Preferred Cooking Fat

dc.contributor.author Lowe, Belle
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T22:20:42.000
dc.date.accessioned 2020-06-30T03:56:52Z
dc.date.available 2020-06-30T03:56:52Z
dc.date.embargo 2017-09-06
dc.date.issued 1941
dc.description.abstract <p>Butter and lard once were the only table and cooking fats. Then other fats gradually appeared which were mild in flavor and odor, had higher smoking points than lard, and during the years their creaming qualities were gradually improved.</p>
dc.identifier archive/lib.dr.iastate.edu/farmsciencereporter/vol2/iss1/3/
dc.identifier.articleid 1050
dc.identifier.contextkey 10715519
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath farmsciencereporter/vol2/iss1/3
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/37172
dc.source.bitstream archive/lib.dr.iastate.edu/farmsciencereporter/vol2/iss1/3/S1_F21_v02_no01_002.pdf|||Fri Jan 14 23:22:50 UTC 2022
dc.subject.disciplines Agriculture
dc.title Lard Becomes a Preferred Cooking Fat
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication 7a123dd3-2662-4fd2-a919-c1def78ffe92
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
File
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
S1_F21_v02_no01_002.pdf
Size:
3.28 MB
Format:
Adobe Portable Document Format
Description:
Collections