The Effect of Heat on Milk Phospholipoids-Reference-Cited by-同舟云学术

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The Effect of Heat on Milk Phospholipoids

Published:1935-02 Issue:2 Volume:18 Page:125-128
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Perlman J.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference4 articles.

1. Diminution du taux des lécithines dans les laits chauffés;Bordas;Compt. rend.,1903

2. The Distribution of Phospholipoids in Cream;Perlman;Journal or Dairy Science,1935

3. The Lecithin content of Butter and its Possible Relationship to the Fishy Flavor;Supplee;Cornell Univ. Agr. Expt. Sta. Mem.,1919

4. A Study of the Analysis of Mayonnaise and the Variability of its Egg Constituents;Perlman;Jour. A. O. A. C.,1932

Cited by 4 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 Relation of Phospholipids to Fat in Dairy Products;Journal of Dairy Science;1939-09

2. Bound Water and its Relation to Some Dairy Products;Journal of Dairy Science;1938-07

3. The Electrokinetic Potential of Milk Fat;Journal of Dairy Science;1937-10

4. The Distribution of Phospholipoids in Cream;Journal of Dairy Science;1935-02

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