Reviews of the progress of Dairy Science: The bovine milk fat globule membrane–its formation, composition, structure and behaviour in milk and dairy products-Reference-Cited by-同舟云学术

Reviews of the progress of Dairy Science: The bovine milk fat globule membrane–its formation, composition, structure and behaviour in milk and dairy products

Published:1983-02 Issue:1 Volume:50 Page:107-133
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

McPherson Avis V.,Kitchen Barry J.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference157 articles.

1. High-melting-point triglycerides and the milk-fat globule membrane

2. The structure of the milk fat globule membrane

3. A new purification procedure for bovine milk xanthine oxidase: Effect of proteolysis on the subunit structure

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