Influence of elevated levels of linoleic acid on the thermal properties of bovine milk fat

Author:

Morrison I. M.,Hawke J. C.

Publisher

Wiley

Subject

Cell Biology,Organic Chemistry,Biochemistry

Reference11 articles.

1. Breckenridge, W.C., and A. Kuksis, Lipids 4:197 (1969).

2. Taylor, M.W., and J.C. Hawke, N.Z.J. Dairy Sci. Technol. 10:49 (1975).

3. Morrison, I.M., and J.C. Hawke, Lipids 12:994 (1977).

4. Taylor, M.W., and J.C. Hawke, N.Z.J. Dairy Sci. Technol. 10:49 (1975).

5. Morrison, I.M., and I.C. Hawke, Lipids 12:1005 (1977).

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2. PROXIMATE AND LIPID COMPOSITION OF NONDAIRY IMITATION MILK IN COMPARISON WITH MILK;Journal of Food Lipids;1995-09

3. Physical Chemistry of Fats;Fats in Food Products;1994

4. THE EFFECT OF DIETARY FAT ON MILK COMPOSITION;Recent Developments in Ruminant Nutrition – 2;1988

5. The trisaturated glycerides of bovine milk fat;Journal of the Science of Food and Agriculture;1987

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