Crystallization and fractionation of milk fat-Reference-Cited by-同舟云学术

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Crystallization and fractionation of milk fat

Published:1974-02 Issue:2 Volume:51 Page:22-25
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists’ Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Sherbon J. W.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference38 articles.

1. DeMan, J.M., Dairy Ind. 26:37 (1961).

2. Coulter, S.T., and W.B. Combs, Minn. Agr. Exp. Sta. Tech. Bull. 115 (1936).

3. Samuelsson, E., and K.J. Pettersson, Sv. Mejeritidn. 29:65 (1937).

4. Mulder, H., Neth. Milk Dairy J. 7:149 (1953).

5. DeMan, J.M., and F.W. Wood, J. Dairy Res. 26:17 (1959).

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems;Journal of Dairy Science;2023-11

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4. Analysis of Milk Odd- and Branched-Chain Fatty Acids Using Fourier Transform (FT)-Raman Spectroscopy;Journal of Agricultural and Food Chemistry;2010-10-01

5. Effects of minor lipids on crystallization of milk fat-cocoa butter blends and bloom formation in chocolate;Journal of the American Oil Chemists' Society;2000-07

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