Characteristics of Protein Fractions Isolated from the Fat/Plasma Interface of Homogenized Milk-Reference-Cited by-同舟云学术

Characteristics of Protein Fractions Isolated from the Fat/Plasma Interface of Homogenized Milk

Published:1960-07 Issue:7 Volume:43 Page:912-919
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Jackson R.H.,Brunner J.R.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference9 articles.

1. The Fat-Globule Membrane of Nonhomogenized and Homogenized Milk I. The Isolation and Amino Acid Composition of the Fat-Membrane Proteins;Brunner;Food Research,1953

2. The Fat-Globule Membrane of Nonhomogenized and Homogenized Milk III. Differences in the Sedimentation Diagrams of the Fat-Membrane Proteins;Brunner;Food Research,1953

3. The Fat-Globule Membrane of Nonhomogenized and Homogenized Milk II. Differences in the Electrophoretic Patterns of the Fat-Membrane Proteins;Brunner;Food Research,1953

4. The Fat-Globule Membrane of Normal Cow's Milk I. The Isolation and Characteristics of Two Membrane-Protein Fractions;Herald;J. Dairy Sci.,1957

5. Substances Adsorbed on the Fat-Globule in Cream and Their Relation to Churning V. Consumption of the Membrane and Distribution of the Adsorbed Substances in Churning;Jenness;J. Dairy Sci.,1945

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