Some Factors Affecting the Quantity of Water-Insoluble Fatty Acids in Cream-Reference-Cited by-同舟云学术

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Some Factors Affecting the Quantity of Water-Insoluble Fatty Acids in Cream

Published:1955-09 Issue:9 Volume:38 Page:969-980
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Crowe L.K.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference18 articles.

1. Studies on the Water-Insoluble Fatty Acids in Butter. (Abs.);Babel;J. Dairy Sci.,1950

2. Influence of pH Type of Fat and Pancreatic Extract upon Lipolysis in Homogenized Milk;Gould;J. Dairy Sci.,1942

3. Determination of Water-Insoluble Fatty Acids in Cream and Butter;Hillig;J. Assoc. Offic. Agr. Chemists,1947

4. Water-Insoluble Fatty Acids in Cream and Butter;Hillig;J. Assoc. Offic. Agr. Chemists,1948

5. Water-Insoluble Fatty Acids and Butyric Acid in Cream and Butter;Hillig;J. Assoc. Offic. Agr. Chemists,1949

Cited by 2 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. Lipids of Milk: Deterioration;Fundamentals of Dairy Chemistry;1988

2. Storage of chilled cream in relation to butter quality;Journal of Dairy Research;1969-06

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