Physical Properties and Modification of Milk Fat-Reference-Cited by-同舟云学术

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Physical Properties and Modification of Milk Fat

Published:1983 Issue: Volume: Page:159-194
ISSN:
Container-title:Developments in Dairy Chemistry—2
language:
Short-container-title:

Author:

Mortensen B. K.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-010-9231-9_5.pdf

Reference137 articles.

1. Mulder, H. and Walstra, P., The Milk Fat Globule, CAB, Farnham Royal and Pudoc, Wageningen, 1974.

2. Tammann, G., Kristallisieren und Schmelzen, Barth, Leipzig, 1903.

3. Walstra, P. and van Beresteyn, E. C. H., Neth. Milk Dairy J., 1975, 29, 35.

4. Skoda, W. and van den Tempel, M., J. Crystal Growth, 1967, 1, 207.

5. Grishchenko, A. D., XV Int. Dairy Congr., 1959, 2, 1030.

Cited by 9 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

1. Rheology and Texture of Cream, Milk Fat, Butter and Dairy Fat Spreads;Dairy Fat Products and Functionality;2020

2. Chemical Composition of Fat and Oil Products;Handbook of Food Chemistry;2015

3. Chemical Composition of Fat and Oil Products;Handbook of Food Chemistry;2015

4. Butter;Dairy Fats and Related Products;2009-10-27

5. Phase equilibrium and crystallization behavior of mixed lipid systems;Journal of the American Oil Chemists' Society;2003-04

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