Abstract
IN NATURE, vol. xxv. p. 269, we gave an account of the mode of manufacture of “butterine,” a compound containing about 90 per cent. of a mixture of animal fats known as “oleomargarine.”
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on SpringerLink
- Instant access to the full article PDF.
USD 39.95
Prices may be subject to local taxes which are calculated during checkout
Rights and permissions
About this article
Cite this article
THORPE, T. Imitation Cheese . Nature 26, 172 (1882). https://doi.org/10.1038/026172a0
Issue date:
DOI: https://doi.org/10.1038/026172a0
