Composition of the Trisaturated Glycerides of Milk Fat-Reference-Cited by-同舟云学术

Composition of the Trisaturated Glycerides of Milk Fat

Published:1966-09 Issue:9 Volume:49 Page:1086-1090
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Kerkhoven E.,deMan J.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference12 articles.

1. Effect of Thermal Oxidative Polymerization on the Growth-Promoting Value of Some Fractions of Butterfat;Bhalerao;J. Dairy Sci.,1959

2. Trisaturated Glycerides of Milk Fat;Boatman;J. Dairy Sci.,1961

3. Pancreatic Hydrolysis of Milk Fat—Influence of the Extent of Hydrolysis on the Composition of Glyceride Reaction Products;Boudreau;Milchwissenschaft,1966

4. Physical Properties of Milk Fat. I. Influence of Chemical Modification;deMan;J. Dairy Research,1961

5. Observations on the Permanganate Oxidation of Unsaturated Esters;Eshelman;J. Am. Oil Chemists’ Soc.,1958

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1. Limit of the solid fat content modification of butter;Journal of the American Oil Chemists' Society;1994-12

2. Compositional differences between goat milk fat and that of cows and buffaloes;Small Ruminant Research;1993-10

3. Pseudomonas fluorescens Lipase‐catalysed Interesterification of Butter Fat;Lipid / Fett;1989-01

4. Relationship between trisaturated glyceride composition and the softening point of milk fat;Journal of Dairy Research;1979-11

5. Triglyceride structure of milk fats;Journal of the American Oil Chemists' Society;1973-06