Lipid Components of the Fat-Globule Membrane
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
1. The Relation of Phospholipids to Fat in Dairy Products;Heinemann;J. Dairy Sci.,1939
2. The Separation of Complex Lipid Mixtures by the Use of Silicic Acid Chromatography;Hirsch;J. Biol. Chem.,1958
3. Substances Adsorbed on the Fat Globules in Cream and Their Relation to Churning. VI. Relation of the High-Melting Triglyceride Fraction to Butterfat and the “Membrane.”;Jenness;J. Dairy Sci.,1945
4. Estimation of the Monoglyceride Content of Milk;Jensen;J. Dairy Sci.,1959
5. The Surface Layers of Milk Fat Globules. II. The Phospholipid Content of the Surface Layers;Mulder;Netherlands Milk and Dairy J.,1957
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5. Physical Equilibria: Lipid Phase;Fundamentals of Dairy Chemistry;1988
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