Oil and Fat IndustriesVolume 8, Issue 4 p. 153-153 New Book Margarine as a Butter Substitute By Katharine Snodgrass. Food Research Institute, Fats and Oils Studies No. 4. 333 pages. Stanford University Press, 1930. $3.00. A.P.L, A.P.LSearch for more papers by this author A.P.L, A.P.LSearch for more papers by this author First published: 01 April 1931 https://doi.org/10.1007/BF02575001AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume8, Issue4April 1931Pages 153-153 RelatedInformation