Phospholipids in Dairy Products. II. Determination of Phospholipids and Lecithin in Lipids Extracted from Dairy Products-Reference-Cited by-同舟云学术

Phospholipids in Dairy Products. II. Determination of Phospholipids and Lecithin in Lipids Extracted from Dairy Products

Published:1943-10 Issue:10 Volume:26 Page:935-942
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Crane J.C.,Horrall B.E.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference25 articles.

1. Relation of Vitamin C, Lecithin and Carotene of Milk to the Development of Oxidized Flavor;Beck;Jour. Dairy Sci.,1939

2. Pliospholipids in Dairy Products. I. Determination of Choline in Milk Fat;Crane;Jour. Dairy Sci.,1942

3. Dahle, C. D., and Josephson, D. V. The Importance of the Fat Globule Membrane in the Freezing of Ice Cream. Report of Proceedings of 36th Annual Convention of International Association of Ice Cream Manufacturers for 1936, page 103.

4. Contribution to the Knowledge of Milk Phospholipids;Diemayer;Biochem. Zeit.,1934

5. Influence of Feeds on Lecithin Content to Susceptibility of Milk to Copper Induced Oxidized Flavor;Gould;Food Research,1940

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2. Chemical Estimation of Choline;Methods of Biochemical Analysis;2006-10-31

3. Milk and Milk Products;Basic Food Chemistry;1983

4. New Method for Extraction of Milk Phospholipids;Journal of Dairy Science;1965-02

5. 708. Phospholipids in New Zealand dairy products: II. Seasonal variations in the phospholipid content of butter and of milk and cream;Journal of Dairy Research;1958-06