Characteristics of High-Melting Triglyceride Fractions from the Fat-Globule Membrane and Butter Oil of Bovine Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference9 articles.
1. Official Methods of Analysis,1955
2. The Fat-Globule Membrane of Normal Cow's Milk. I. The Isolation and Characteristics of Two Membrane-Protein Fractions;Herald;J. Dairy Sci.,1957
3. Substances Adsorbed on the Fat Globules in Cream and Their Relation to Churning. VI. Relation of the High-Melting Triglyeeride Fraction to Butterfat and the “Membrane”;Jenness;J. Dairy Sci.,1945
4. Solubility of Tissae Phosphatides in Acetone;Lucas;Arch. Biochem. and Biophys.,1958
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