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Home Q & A Board Humanities Art and Culture Culinary Arts
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mndcurrier mndcurrier
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6 years ago
The fatty acid that is particularly important in butter flavor is
 
  (1) palmitic, (2) oleic, (3) palmitoleic, (4) stearic, (5) butyric.
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LebronR03LebronR03
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6 years ago
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mndcurrier Author
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6 years ago
Just got PERFECT on my quiz
mmmm_dat_userna
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Yesterday
Good timing, thanks!
jmelchor77
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2 hours ago
Thanks
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