The High-Melting Glyceride Fraction from Milk Fat
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference6 articles.
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4. Substances Adsorbed on the Fat Globules of Cream and Their Relation to Churning. VI. Relation of the High Melting Triglyceride Fraction to Butterfat and the “Membrane.”;Jenness;J. Dairy Sci.,1945
5. Paper Chromatography of 2,4–Dinitrophenylhydrazones of Aliphatic Carbonyl Compounds;Klein;Rec. trav. chim.,1956
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3. Chemical and physical properties of the high melting glyceride fractions of commercial margarines;Journal of the American Oil Chemists’ Society;1991-03
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