Substances Adsorbed on the Fat Globules in Cream and Their Relation to Churning. IV. Factors Influencing the Composition of the Adsorption “Membrane”
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference16 articles.
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2. Substances adsorbed on the fat globules in cream and their relation, to churning. II. The isolation and identification of adsorbed substances;Palmer;Journal or Dairy Science,1933
3. Substances adsorbed on the fat globules in cream and their relation to churning. III. Analysis of the adsorbed protein;Wiese;Journal of Dairy Science,1934
4. The serological reactions of a new protein from milk;Palmer;Archiv. Path.,1933
5. The nature of the substances adsorbed on the surface of the fat globules in cow's milk;Palmer;Proc. Soc. Exp. Biol. Med.,1924
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2. Combined stabilizers for fatty emulsions;Pharmaceutical Chemistry Journal;1972-06
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