Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference19 articles.
1. Substances adsorbed on the fat globules in cream and their relation to churning. I. The churnability of artificial emulsions prepared with the known emulsifying agents of cream;Wiese;Journal of Dairy Science,1932
2. Substances adsorbed on the fat globules in cream and their relation to churning. II. The isolation and identification of adsorbed substances;Palmer;Journal of Dairy Science,1933
3. De 1’influence de l’écréage sur la repartition de principaux éléments constitutifs du lait;Bordas;Comp. rend.,1902
4. Zur Biologischen Bedeutung des Lecithins. III Mitteilung. Über den Lecithin und Eisen Gehalt in der Kuh und Frauenmilch;Gilkin;Biochem. Z.,1909
5. La Contribution a la etude de la lecithin du lait;Dornic;Ann. des Falsif.,1910
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