This section is from the book "Chemistry Of Food And Nutrition", by Henry C. Sherman. Also available from Amazon: Chemistry of food and nutrition.
Abderhalden. Lehrbuch der Physiologische Chemie.
Abderhalden. Biochemisches Handlexicon.
Abderhalden. Handbuch der Biochemischen Arbeitsmethoden.
Bang. Chemie und Biochemie der Lipoide.
Bloor. Absorption and Metabolism of Fat. Journal of Biological Chemistry, Vol. ii, page 429; Vol. 15, page 105; Vol. 16, page 517; Vol. 17, page 377; Vol. 19, page 1; Vol. 22, page 133; Vol. 23, page 317; Vol. 24, pages 227, 447 (1912-16).
Browne. The Chemistry of Butter Fat. Journal of the American Chemical Society, Vol. 21, pages 632, 823, 975 (1899).
Gies and Rosenbloom. Classification of the Lipins. Biochemical Bulletin, Vol. 1, page 51 (1912).
Glikin. Chemie der Fette, Lipoide und Wachsarten.
Hammarsten. Textbook of Physiological Chemistry.
Hartley. On the Fat of the Liver, Kidney and Heart. Journal of Physiology, Vol. 38, page 353 (1909).
Henriques and Hansen. Influence of Food Fat and Other Conditions upon Body Fat. Skandinavisches Archiv Physiologie, Vol. 11, page 151 (1901).
Jordan and Jenter. The Source of Milk Fat. New York Agricultural Experiment Station (Geneva, N. Y.). Bull. 132 (1897).
Leathes. The Fats.
Lewkowitsch. Oils, Fats and Waxes.
MacLean and Williams. Nature of the Fat of the Tissues and Organs. Biochemical Journal, Vol. 4, page 455 (1909).
McClendon. Formation of Fats from Proteins in Eggs of Fish and Amphibians. Journal of Biological Chemistry, Vol. 21, page 269 (1915).
Mathews. Physiological Chemistry.
Mendel and Daniels. Behavior of Fat-Soluble Dyes and Stained Fat in the Animal Organism. Journal of Biological Chemistry, Vol. 13, page 71 (1913).
Moulton and Trowbridge. Composition of the Fat of Beef Animals on Different Planes of Nutrition. Journal of Industrial and Engineering Chemistry, Vol. 1, page 761 (1909).
Richardson. Influence of Food and other Conditions on the Chemical Characteristics of Lard. Journal of the American Chemical Society, Vol. 26, page 372 (1904).
Smedley. Formation of Fat from Carbohydrate. Biochemical Journal, Vol. 7, page 364 (1913).
Taylor. Digestion and Metabolism.
Ulzer and Klimont. Allgemeine und Physiologische Chemie der Fette.
 
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