Ueber die Hullensubstanz der Millchfettkugelchen
Author:
Publisher
Pharmaceutical Society of Japan
Subject
Pharmaceutical Science,Pharmacology
Link
https://www.jstage.jst.go.jp/article/yakushi1881/1925/516/1925_516_123/_pdf
Cited by 8 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. THE FAT-GLOBULE MEMBRANE OP NONHOMOGENIZED AND HOMOGENIZED MILK. I. THE ISOLATION AND AMINO ACID COMPOSITION OF THE FAT-MEMBRANE PROTEINS;Journal of Food Science;1953-01
2. The Amino Acid Composition of the Fat-Globule Membrane Protein of Milk;Journal of Dairy Science;1952-07
3. The Structure and Properties of the Natural Fat Globule “Membrane”;Journal of Dairy Science;1944-06
4. A Quantitative Study of the Heat Labile Sulfides of Milk. II. General Origin of Sulfides and Relation to Total Sulfur, Total Nitrogen and Albumin Nitrogen;Journal of Dairy Science;1943-09
5. Study of Physical and Chemical Properties of the Adsorption “Membrane” around the Fat Globules in Cream. I. the Effect of the Adsorption “Membrane” of Synthetic Creams on Curd Tension of Cow's Milk;Journal of Dairy Science;1939-07
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