The Electrokinetic Potential of Milk Fat-Reference-Cited by-同舟云学术

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The Electrokinetic Potential of Milk Fat

Published:1937-09 Issue:9 Volume:20 Page:605-610
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Dahle C.D.,Jack E.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference13 articles.

1. Conditions affecting the consistency of milk;Babcock;Wis. Agr. Exp. Sta. Rpt.,1896

2. Pasteurization of milk and cream at 140° F;Farrington;Wis. Agr. Exp. Sta. Rpt.,1899

3. The creaming of raw and pasteurized milk;Dahlberg;N. Y. State Agr. Exp. Sta. Tech. Bul.,1929

4. The creaming of milk pasteurized at high temperatures;Marquardt;N. Y. State Agr. Exp. Sta. Tech. Bul.,1931

5. Physical factors affecting the formation and fat content of gravity cream;Troy;Journal of Dairy Science,1928

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. Physical Chemistry of Milk Fat Globules;Developments in Dairy Chemistry—2;1983

2. Ability of buffalo and cow milks to form cream layer;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1972-06

3. THE FAT-GLOBULE MEMBRANE OF NONHOMOGENIZED AND HOMOGENIZED MILK..;Journal of Food Science;1953-01

4. Section C. Dairy Chemistry;Journal of Dairy Research;1940-01

5. The Electrokinetic Potential of Milk Fat;Journal of Dairy Science;1937-10

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