Replication Data for Triglyceride and Hardness Raw Data Buttergate
Alejandro G. Marangoni · Harvard Dataverse · 2021
Triglyceride, palmitic and oleic acid contents, hardness at 20degC for 41x2 Canadian commercial butter samples. The data was generated to prove/disprove the hypothesis that an increased palmitic acid content in the milkfat lead to an increase in butter firmness in commercial butter.