The Alpha-Naptholphthalein (ANP) Method for Measuring Fat Hydrolysis. I. Application to Butter-Reference-Cited by-同舟云学术

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The Alpha-Naptholphthalein (ANP) Method for Measuring Fat Hydrolysis. I. Application to Butter

Published:1952-01 Issue:1 Volume:35 Page:59-64
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Armstrong T.V.,Harper W.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference7 articles.

1. Survey of Water Insoluble Acids in Commercial Butter.;Armstrong;Butter Cheese and Milk Prod. J.,1951

2. Personal communication;Bell,1951

3. The Determination of Hydrogen Ions;Clark,1928

4. Determination of Water Insoluble Fatty Acids in Cream and Butter;Hillig;J. Assoc. Offic. Agr. Chem.,1947

5. Personal communication;Roberts,1945

Cited by 5 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. Food Quality as Determined by Metabolic by-Products of Microorganisms;Advances in Food Research;1968

2. Chemistry of Milk Fat: A Review;Journal of Dairy Science;1956-01

3. Lipase: A Review;Journal of Dairy Science;1954-07

4. Section C. Dairy chemistry and physics: Part I. Chemistry and physical chemistry;Journal of Dairy Research;1954-02

5. The Alpha-Naphtholphthalein (ANP) Method for Measuring Fat Hydrolysis. II. Application to Cream;Journal of Dairy Science;1952-04

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